Pork Belly Vindaloo
Pork Belly Vindaloo
Ingredients
For the spice paste:
- 15 dried red chillies, de-seeded and soaked in water
- 1 tbsp Telicherry black peppercorns
- ¼ star anise
- 2” piece cassia bark
- 3 cloves
- 1 tbsp cumin seeds
- 15 g fresh ginger, roughly chopped
- 8 garlic cloves, roughly chopped
- ½ tbsp tamarind concentrate
- 4 tsp cider vinegar
For the sauce:
- 60 ml rapeseed oil
- 2 large onions, finely chopped
- 2 tbsp tomato paste
- 1 tbsp red chilli powder
- ½ tbsp jaggery
- salt
- 10 ml rapeseed oil
- 600 g pork belly, trimmed and cut into strips
Instructions
- 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 sauce pan, 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.