Pork Vindaloo (PCP)

• 3 pounds boneless pork butt roast, trimmed and cut into 1-inch pieces
• Salt and pepper
•  2 tablespoons vegetable oil
• 3 onions, chopped fine
• 8 garlic cloves, minced
• 1 tablespoon mustard seeds
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon ground cloves
• 1/4 cup all-purpose flour
• 1 cup low-sodium chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 2 tablespoons red wine vinegar
• 1 teaspoon sugar
• 1/4 cup minced fresh cilantro

Mise en place.

Browning half the pork.

Softening the onion.

Cook aromatics until fragrant.

Add flour and cook for one minute.

Deglaze with chicken broth.

Add tomatoes, vinegar, sugar, and pork and cook under high pressure for 30 minutes.  Allow pressure to naturally release.

Stir in cilantro if I bother to have any.  Season with salt and pepper.
It's been a while between actually writing about this dish and eating it, but I think I found it a pretty serviceable vindaloo.