Pork Vindaloo

Yield: 4 servings

1 1/2 tbsp grainy mustard
1 1/2 tsp ground cumin
1 1/2 tsp ground turmeric
1/2 tsp cayenne pepper
1 tsp salt
1/2 tsp ground black pepper
1 tbsp red wine vinegar
2 tbsp coconut oil
1 onion, diced
4 cloves garlic, minced
1 1/2 pounds pork shoulder, cubed
1 can coconut milk
1/2 cup water

1. In a small bowl, combine mustard, cumin, turmeric, cayenne, salt, pepper, and vinegar. Mix well.
2. In a large pot, heat coconut oil over medium heat. Add onion and saute for 5 minutes.
3. Add garlic and spice paste and cook for 1 minute.
4. Add pork and fry for 3 minutes.
5. Add coconut milk and water. Bring to a boil, lower heat to low, and simmer for an hour, or until pork is tender.