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1
In a large bowl, combine the pork with the cumin, kosher salt, garam masala and cayenne. Cover and refrigerate overnight.
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2
Cover the split peas with boiling water to cover by 2 inches, and let soak overnight. Drain.
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3
Heat oil in large Dutch oven over medium-high heat. Add onion and saute for 8 minutes, or until tender and golden brown. Add cinnamon stick, garlic and jalapeno. Saute for 5 minutes, until the jalapeno is tender. Add the pork and any juices from the bowl and saute until lightly browned all over, about 7 minutes.
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4
Transfer everything to a crock pot and stir in tomatoes, split peas and coconut milk and season with more salt, to taste. The pork should just be covered by liquid. If it's not, add a little water until it is.
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5
Cook over low for at least 6 hours, until pork is tender and falling apart easily
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6
Slice the radishes into 1/4 inch thick rounds.
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7
In a saucepan, bring the water, vinegar, salt, and sugar to a boil, until the sugar and salt are dissolved. Remove from heat.
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8
Pack the radishes in a clean pint-sized jar and pour the hot liquid over them.
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9
Cover and let cool to room temperature, then refrigerate.
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10
Top a corn tortilla (ideally lightly grilled) with the pork mixture, radishes, mango, and cilantro
