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