A Goan recipe from ” Kricket” by Will Bowlby.
Ingredients
- For the vindaloo masala
- a handful dried kashmiri chillies
- 1 thumb-sized piece ginger
- 5 garlic cloves peeled
- 1 tsp coriander seeds
- 5 cloves
- 1 stick cinnamon
- 1 star anise
- 5 peppercorns
- 200 ml malt vinegar
- For the pork braise
- 1 kg boneless pork belly
- 1 onion chopped
- 1 piece thumb-sizeof ginger roughly sliced
- 5 garlic cloves
- 1 stick cinnamon
- 3 cloves
- 5 peppercorns
- 1 bay leaf
- 4 dried kashmiri chillies
Servings:
Instructions
- Begin 24 hours in advance by soaking the vindaloo masala ingredients in the vinegar, for the spices and chillies to soften. Then blitz into a smooth paste.
- The next day, preheat the oven to 200C/180C fan/Gas 6. Place the pork belly skin side up in a deep pan along with all the other braising ingredients. Pour in enough water to come two thirds of the way up the meat.
- Cover with kitchen foil and place in the oven for 30 minutes. Turn the heat down to 180C/160C fan/Gas 4 and cook for a further 1½ hours until the meat is tender.
- Remove the pork from the braising liquid and turn the oven to 200C/180C fan/Gas 6. Place the pork in a roasting tin skin side up and return to the oven for 15 minutes to crisp up. Season with sea salt, and rest.
- Heat the braising liquor in a pan to reduce it by about half, then add a couple of tablespoons of the vindaloo masala (store leftovers in a sealed jar in the fridge for two weeks). Blend well to form a smooth gravy, and serve with the sliced pork.
Share this Recipe
Powered byWP Ultimate Recipe