Pork belly vindaloo

PT2H20M

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Ingredients

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Imperial

Pork belly

  • 500g of pork belly, trimmed
  • 10ml of vegetable oil

Vindaloo spice paste

Sauce

To serve

1
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
2
To make the sauce, heat the oil in a large saucepan, add the onions and sauté until well-browned. Add 100ml water and allow the mixture to simmer for 3–4 minutes, stirring well
3
Add the 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 the boil, then remove from heat and set aside
4
To prepare the pork, heat the oil in a heavy-based saucepan and sear the pork belly, ensuring it is a nice golden-brown colour all over
  • 10ml of vegetable oil
  • 500g of pork belly, trimmed
5
Pour in the sauce and braise over a medium heat for 45 minutes. After this time, remove the pork belly, place on a chopping board and cut into 4 equal strips
6
Return the pork belly to the pan and cook over a low heat for a further 30 minutes, or until the pork is tender
7
To serve, place a piece of pork belly on each plate and spoon over the sauce. Garnish with chilli threads and coriander cress before serving
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