Goan Braised Pork Belly (4)

A Goan recipe from ” Kricket” by Will Bowlby.

Goan Braised Pork Belly(4)
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Goan Braised Pork Belly(4)
Print Recipe
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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