Traditional Pork Vindaloo

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1 1/2 teaspoons tamarind concentrate*

1/4 cup hot water

1/2 teaspoons cumin seeds

1/2 teaspoons black mustard seeds

1/2 teaspoons coriander seeds

2 curry leaves (available in Indian and specialty food stores)

1 3 -inch cinnamon stick

1/2 teaspoon peppercorns

6 garlic cloves, halved

2 medium fresh hot green chilies, seeded

2 tablespoons chopped ginger

2 tablespoons, plus 1/2 cup mustard oil*

2 pounds boneless lean pork, cut in 1-inch cubes

1/2 cup thinly sliced onions

1 1/2 teaspoons ground turmeric

1/2 teaspoon cracked fenugreek seeds

2 teaspoons Indian chili powder

1 1/2 teaspoons ground coriander

1/2 teaspoon salt

1/2 cup cider vinegar

1/4 cup water

Garnish:

1 cup finely-chopped onions, sauteed in 2 tablespoons vegetable oil until crispy brown

1/4 cup finely-chopped fresh cilantro