Goan Pork Vindaloo
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 500g Pork Belly Slices
- • 16 Dry Kashmiri Chillies
- • 1 teaspoon Cumin Seeds
- • 1 teaspoon Pepper Corn
- • 1 teaspoon Turmeric Powder
- • 5 Cloves
- • 1/2 teaspoon Black Mustard Seeds
- • 1" Cassia Bark (Cinnamon Stick)
- • 1" Ginger (fresh)
- • 5 Garlic Cloves
- • 80ml White Vinegar
- • 2 tablespoons Vegetable Oil
- • 1 large Brown/White Onion
- • 1 (optional) Scotch Bonnet Chillies
- • 3 (optional) Birds Eye Chilli
- • 1/2 teaspoon Salt
- • 250ml Water
- • 2 tablespoons White Vinegar
- • 1 tablespoon Sugar
Preparation Steps
cut the pork belly into small cubes (and deseed 1/2 of the Kashmiri chillies if you want less heat)
grind the Kashmiri chillies, cumin seeds, peppercorns, turmeric powder, cloves, mustard seeds and cinnamon to a fine powder. add the ginger, garlic and vinegar and grind again until you get a paste
add the marinate paste to the cut pork belly making sure to cover every piece of the meat. cover and allow it to marinate for a minimum of 4 hours, I leave overnight
heat a pan on low - medium, add the oil and onions. Fry gently until they turn translucent, this can take around 10 minutes
add in the diced scotch bonnet if using then the marinated meat, sprinkle over the salt and give it a mix
lower the heat to a low and allow it to cook for about 20 minutes stirring frequently
add the water, half of the vinegar and sugar and give it a mix to combine.
continue cooking on a low flame for about 20 minutes giving it a stir occasionally
add the remaining vinegar and sugar, taste to see if you need to season it anymore adding some more salt, sugar or vinegar if required
best prepared in advance so that the flavours mature and the meat absorbs all the spices
scoop off any excess oil and serve