Vindaloo style pork shoulder stew

Ingredients

• 1 Quebec pork shoulder, 3½ lbs. (1.6 kg), bone-in or boneless, rind removed, cut into 8 pieces
• 6 cloves garlic, peeled and crushed
• 3 small green peppers, chopped or 1 tsp. (5 ml) crushed red pepper flakes (more if desired)
• ½ cup 125 ml red wine vinegar
• 2 tbsp. 30 ml minced fresh ginger
• 2 tbsp. 30 ml brown sugar
• 2 tsp. 10 ml cumin seeds
• 2 tsp. 10 ml coriander seeds
• 1tsp. 5 ml paprika
• 1 tsp. 5 ml ground cinnamon
• ½ tsp. 2.5 ml ground turmeric
• 6 whole cloves
• 6 cardamom pods, seeds only
• 1 tbsp. 15 ml olive oil
• 1 tbsp. 15 ml butter
• 2 red onions, thinly sliced
• 1 cup 250 ml chicken broth or water
• 1 can (796 ml) diced tomatoes
• Salt and freshly ground pepper, to taste

Rice

• 3¾ cups 930 ml water
• 2½cups 625 ml basmati rice
• 2 tbsp. 30 ml butter
• 3 whole cloves
• 3 cardamom pods, crushed
• 1 bay leaf
• Salt, to taste

For serving

• Cilantro leaves, to taste
• 3 or 4 naan breads, hot