4 tablespoons canola or other neutral vegetable oil (I only used 2 and it was fine)
1 tablespoon minced garlic (about 3-4 cloves)
1 tablespoon fresh ginger, minced
1 teaspoon ground coriander
1 teaspoon ground cardamom
1/2 teaspoon black or yellow mustard seeds, optional
Salt to taste (I used about 1/2 teaspoon)
5 cinnamon sticks or 1 tablespoon ground cinnamon
Crushed red pepper flakes, to taste (the more, the merrier--I used about 1 teaspoon)
2 pounds pork shoulder or butt roast, cut into 1/2-1 inch cubes, visible fat removed
1/2 cup rice vinegar or other mild vinegar
Heat oil in a large skillet or casserole that can be covered. Add spices and salt and stir until spices begin to release their fragrance. Add pork and vinegar, bring to a boil, then lower heat, cover, and cook, stirring occasionally, until pork is tender. Enjoy!
Pretty simple, really. I'm sure you could make this successfully in a crockpot, if you didn't mind dirtying a skillet for the browning step first.