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Pork belly vindaloo

Pork belly vindaloo

PT2H20M

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
  • 15 dried red chillies, de-seeded and soaked in water
  • 1 tsp black peppercorns, preferably Telicherry
  • 1/4 star anise
  • cassia, one 5cm (2 inch) piece
  • 3 cloves
  • 1 tsp cumin seeds
  • 15g of ginger, roughly chopped
  • 8 garlic cloves, roughly chopped
  • 1/2 tsp tamarind concentrate
  • 4 tsp cider vinegar
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
  • 60ml of vegetable oil
  • 2 large onions, finely chopped
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
  • 2 tbsp of tomato paste
  • 1 tsp red chilli powder
  • 1/2 tsp jaggery
  • salt
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
  • coriander cress, optional
  • chilli threads, optional

Ingredients

Metric

Imperial

Pork belly

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

Vindaloo spice paste

Sauce

To serve

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