For Southern-Style Pork Vindaloo:

• 12 garlic cloves 
• 1 tablespoon hot paprika 
• 1 teaspoon Brown Mustard Seed 
• 2 teaspoons white granulated sugar 
• 1 teaspoon Kosher Salt
• 1 tablespoon tomato paste 
• 1/2 cup white vinegar 
• 1/4 cup canola oil 
• 1 medium red onion, chopped 
• 1/2 teaspoon India Red Chile Flake 
• 2 pounds pork shoulder (Boston butt), cut into 1/2-pound pieces

For Green Bean Verakka:

• 2 tablespoons coconut oil 
• 1 teaspoon Brown Mustard Seed 
• 1 teaspoon Cumin Seed 
• 1 pound (about 4 cups) green beans, trimmed and cut into 1/8-inch rounds 
• 2 teaspoons fresh thyme leaves 
• 1 teaspoon Kosher Salt

For Cardamom Cornbread: 

• 5 tablespoons melted unsalted butter, divided 
• 2 cups cornmeal 
• 2 teaspoons Cardamom Seed 
• 1 teaspoon Kosher Salt
• 1-1/2 teaspoons white granulated sugar 
• 1/2 teaspoon baking soda 
• 2 large eggs 
• 2 cups buttermilk 

For Southern-Style Pork Vindaloo: In a food processor or blender, combine the garlic, paprika, mustard seeds, sugar, salt, tomato paste, vinegar, and 1/4 cup water. Blend the mixture until smooth. 

In a large skillet, heat the oil over medium-high heat. Add the onion and red pepper flakes and cook, stirring, until the onion is golden brown, about 5 to 6 minutes. Add the pork and the blended sauce. 

Stir well to coat the pork, cover, reduce heat to low, and cook until the pork is falling apart and the sauce is thick and lush, about 45 minutes. After 45 minutes, if needed, uncover the pork, raise the heat, and bring the sauce to a boil to thicken it, about 3 to 5 minutes.

For Cardamom Cornbread:  Heat the oven to 425°F. Grease a 9-inch cast-iron skillet with 1 tablespoon of the butter. 

In a large bowl, mix together the cornmeal, cardamom, salt, sugar, and baking soda. In a separate bowl, whisk the eggs and buttermilk together. 

Pour the buttermilk and eggs into the large bowl with the dry ingredients and mix well. Add the remaining melted butter and whisk. Pour the batter into the skillet and bake for 15 to 20 minutes. Serve warm.

For Green Bean Verakka: Heat the coconut oil in a medium wok over medium-high heat. Add the mustard and cumin seeds; when the seeds begin to pop, add the green beans, thyme, and salt. 

Add 1/4 cup water and cook, stirring, until the beans are just tender and the water has evaporated, about 4 minutes. 

Notes:  For those who abstain from pork, boneless untrimmed leg of lamb can be substituted with great results.