Name: Pork Vindaloo Recipe
Total time: 140 min
Yield: 4
Cuisine: Indian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

To chef alfred prasad, this pork belly vindaloo recipe is 'a thriving confluence of portuguese, indian and british food cultures'. 

How to make Pork Vindaloo Recipe

Alfred Prasad

Crawler

Indian

<p>To chef alfred prasad, this pork belly vindaloo recipe is 'a thriving confluence of portuguese, indian and british food cultures'. </p>

Non Vegetarian

Pork Belly

Vegetable oil

Dried red chillies

Black peppercorns

Star anise

Cassia

Cloves

Cumin seeds

Ginger

Garlic Cloves

Tamarind concentrate

Cider vinegar

Large Onions

Tomato paste

Red chilli powder

Jaggery

Salt

Chilli threads

Coriander cress

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.

step 1

To make the sauce, heat the oil in a large saucepan, add the onions and saut until well-browned. Add 100ml water and allow the mixture to simmer for 34 minutes, stirring well.

step 2

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.

step 3

To prepare the pork, heat the oil in a heavy-based saucepan and sear the pork belly, ensuring it is a nice golden-brown colour all over.

step 4

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.

step 5

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

step 6

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.

step 7

Great British Chefs

Pork Vindaloo