Oh yeah,I would love to see your recipe. I use my accidental homemade beer vinegar.
The pork is great, a hunter frriend just brought it back from a hunting trip in GA.
First, heat pot over med heat, brown a small chopped onion dry.
After they start to get a little dark add whole seed masala of kalongi, black mustard seed, fenugreek black pepper,bay leaf,a little gee or cooking oil. When the seeds start to crackle,get all toasty and release their yummy essential oils. Add the cubed pork and stir. Then add a small amount of chopped fresh garlic,and about three fresh curry leaves.Then add some chopped fresh tomatoes,green chilies (to taste). Add a small amount of turmeric, a cinnamon stick or a pinch of cinnamon, a healthy amount o fpaprika.Stir again,
At this time add sea salt (I like to use sea salt in Indian cooking cause basically Gandhi dealt the final blow to the English by making salt from the sea)
Then add malt vinegar and jaggery. to taste. or Reg vinegar and brown sugar.
Simmer till the meat is tender.
Im sorry I am not good at communicating amounts of ingredients. Depends on how much one is going to make; I dont measure, plus I would never tell another chef how much of an ingredient to use.
My father always calls me with cooking questions and just does not understand this. Or he will ask how long to cook something, I always tell him to cook it till it is done. He thinks I am f-ing with him.