Pork Vindaloo Recipe

To chef Alfred Prasad, this pork belly vindaloo recipe is 'a thriving confluence of Portuguese, Indian and British food cultures'. This dish, notorious for being the hottest curry on many a takeaway menu, has a rich, fascinating history – and Alfred's version is of quality you'd expect from one of the country's best chefs. Read more in Alfred's guide to the origins of Britain's favourite Indian takeaway curries.

Ingredients

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Pork belly

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

Vindaloo spice paste

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

Sauce

60ml of vegetable oil
2 large onions, finely chopped
2 tbsp of tomato paste
1 tsp red chilli powder
1/2 tsp jaggery
salt

To serve

chilli threads, optional
coriander cress, optional

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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

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

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

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

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

Return the pork belly to the pan and cook over a low heat for a further 30 minutes, or until the pork is tender

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

First published in 2017

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Alfred Prasad

Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

Pork belly vindaloo

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