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1
Preheat oven to 300u00b0F
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2
Combine flour, paprika, cumin, cardamom, cayenne, and cloves in a small bowl.
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3
Season the meat with salt & pepper generously.
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4
Heat 1 tbsp oil in a large dutch oven over medium high, until simmering.
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5
Add half of the meat and brown on the side touching the pan, about 2 minutes.
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6
Turn each piece and continue cooking until most sides are well-browned, about 5 more minutes.
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7
Transfer the browned meat to a bowl.
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8
Add 1 tbsp oil to the pan and swirl to coat.
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9
Repeat process with 2nd half of meat.
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10
Transfer to the bowl when complete.
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11
Add 1 tbsp oil to the pan, swirl to coat.
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12
Add the onions and 1/4 tsp salt.
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13
Cook over medium heat, scraping the bottom with a wood spoon until the onions are soft, about 5 minutes.
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14
Stir in the garlic and cook about 1 minute until fragrant.
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15
Add the flour mixture and stir to coat.
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16
Continue to cook for about 2 more minutes, scraping the bottom of the pan.
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17
Gradually add the broth, scraping the bottom and sides of the pan to incorporate all browned on bits.
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18
Add the tomatoes, bay leaves, sugar, vinegar, and mustard seeds.
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19
Bring to a simmer.
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20
Add the pork and all accumulated juices. Return to a simmer.
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21
Ensure all pork is submerged in the liquid, cover and bake in preheated oven for 2 hours.
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22
Remove pan from oven and skim any fat that rises to the surface (or can be refrigerated for up to 3 days, spoon off any congealed fat and bring to simmer over medium low heat).
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23
Remove the bay leaves, stir in the cilantro, and serve.
