Blend dried chillies, garlic, ginger, cumin, mustard seeds, turmeric, cinnamon, cloves, black pepper, vinegar, and salt to make a fiery vindaloo paste. (You can also buy this ready-made.) Heat oil in a pot, then brown the pork shoulder until well seared. Add the onions and cook until golden. Stir in the vindaloo paste, then add pureed tomatoes, tomato paste, and water. Simmer gently until the pork is tender and the sauce rich and fragrant. Finish with fresh coriander for a burst of colour and freshness.
