Goan Pork Vindaloo

Full of flavour but as hot as you like

Name: Goan Pork Vindaloo
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2
Cuisine: Indian
Ingredients: Pork Belly Slices: 500g; Dry Kashmiri Chillies: 16; Cumin Seeds: 1 teaspoon; Pepper Corn: 1 teaspoon; Turmeric Powder: 1 teaspoon; Cloves: 5; Black Mustard Seeds: 1/2 teaspoon; Cassia Bark (Cinnamon Stick): 1"; Ginger (fresh): 1"; Garlic Cloves: 5; White Vinegar: 80ml; Vegetable Oil: 2 tablespoons; Brown/White Onion: 1 large; Scotch Bonnet Chillies: 1 (optional); Birds Eye Chilli: 3 (optional); Salt: 1/2 teaspoon; Water: 250ml; White Vinegar: 2 tablespoons; Sugar: 1 tablespoon

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60 minutes
Serves 2
Easy
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Ingredients

Adjust Servings:


	500g Pork Belly Slices large pieces of fat removed
	16 Dry Kashmiri Chillies deseed 1/2 if you want less heat
	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

pork vindaloo is an iconic Goan dish, marinated in aromatic spices and slow-cooked to perfection. Make this original or UK vindaloo hot versions to suit your taste with the additional spices

Features:

Cuisine:

Indian

Ingredients

500g Pork Belly Slices
large pieces of fat removed
16 Dry Kashmiri Chillies
deseed 1/2 if you want less heat
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

Directions

pork vindaloo is an iconic Goan dish, marinated in aromatic spices and slow-cooked to perfection. Make this original or UK vindaloo hot versions to suit your taste with the additional spices

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Steps

1 Done	cut the pork belly into small cubes (and deseed 1/2 of the Kashmiri chillies if you want less heat)
2 Done	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
3 Done	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
4 Done	heat a pan on low - medium, add the oil and onions. Fry gently until they turn translucent, this can take around 10 minutes
5 Done	add in the diced scotch bonnet if using then the marinated meat, sprinkle over the salt and give it a mix
6 Done	lower the heat to a low and allow it to cook for about 20 minutes stirring frequently
7 Done	add the water, half of the vinegar and sugar and give it a mix to combine.
8 Done	continue cooking on a low flame for about 20 minutes giving it a stir occasionally
9 Done	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
10 Done	best prepared in advance so that the flavours mature and the meat absorbs all the spices
11 Done	scoop off any excess oil and serve