Pork belly vindaloo


Serves: 4
Cooking time: 2 hours

Cuisine : Indian-British
Course : Main
Skill Level : Easy

For the spice paste:

  • 15 dried red chillies, de-seeded and soaked in water
  • 1 tsp Telicherry black peppercorns
  • ¼ star anise
  • 2” piece cassia bark
  • 3 cloves
  • 1 tsp cumin seeds
  • 15 g fresh ginger, roughly chopped
  • 8 garlic cloves, roughly chopped
  • ½ tsp tamarind concentrate
  • 4 tsp cider vinegar

    For the sauce:

  • 60 ml rapeseed oil
  • 2 large onions, finely chopped
  • 2 tbsptomato paste
  • 1 tsp red chilli powder
  • ½ tsp jaggery
  • salt
  • 10 ml rapeseed oil
  • 600 g pork belly, trimmed and cut into strips

METHOD:
Grind together the soaked red chillies, peppercorns, star anise, cassia bark, cloves, cumin seeds, chopped ginger, chopped garlic, tamarind and vinegar to a smooth paste, adding a little water if required.

Heat oil in a large saucepan, add onions and sauté until well browned. Add 100 ml water and let the mixture simmer for 3-4 minutes, stir well. Add tomato paste, red chilli powder, jaggery, the spice paste and salt, mix well and cook for a couple of minutes. Add a litre of water, bring to a boil, remove from heat and set aside.

In a thick bottomed saucepan, heat oil and sear the pork belly, ensuring all sides are a nice golden brown. Pour in the sauce and braise over medium heat for 45 minutes. Remove the pork belly, place on a chopping board and cut into one-inch strips. Place back into the pot and cook on low heat for a further 30 min or until the pork is tender.





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