Pork vindaloo

1kg pork shoulder, trimmed and cut into bite-sized cubes

3 tbsp vegetable oil

2 large onions, finely chopped

2 tomatoes, chopped

1 tbsp mild chilli powder

250ml chicken stock

Handful coriander leaves

To serve

Cooked basmati rice, to serve

Naan, to serve (optional)

For the marinade

6 green cardamom pods

½ tsp black peppercorns

125ml red wine vinegar

1 heaped tbsp finely grated ginger

4 large garlic cloves, finely grated

1 tsp golden caster sugar

8 small dried chillies

Pinch of ground cloves

2 tsp ground coriander

1 tsp ground cumin

¼ tsp turmeric