½ ounce curry leaves 2 cups canned crushed tomatoes 1 tablespoon tamarind paste (not syrup) 1 small red onion, thinly sliced, for serving
1
Make the spice mix: Heat a large, heavy-bottom skillet over medium-low heat, add the dried chiles, cumin seeds, coriander seeds, cinnamon stick, black peppercorns and cloves. Toast, stirring frequently, until very fragrant, about 3 minutes. Cool completely and pulse in a spice grinder until very finely ground. Pulse in the turmeric and cayenne.
2
Marinate the pork: Combine the spice mix with the serranos, garlic, ginger, jaggery, molasses, tamarind and red wine vinegar in a large bowl and stir until well mixed. Add the pork shoulder and belly and mix well with your hands to evenly coat the pork. Cover tightly with plastic wrap and refrigerate for 24 to 48 hours, the longer the better.