Pork Belly Vindaloo

Ingredients for 4 servings:

• 15 chili peppers, dried, soaked and pitted
• 1 tsp black pepper
• ½ star anise
• 1 stalk(s) cinnamon
• 3 cloves
• 1 tsp cumin
• 3 cm ginger, finely diced
• 8 garlic cloves, finely diced
• 1 tsp tamarind paste
• 4 tsp apple cider vinegar
• 800 g pork belly without rind
• 10 ml vegetable oil
• 60 ml vegetable oil
• 2 large onions, finely diced
• 2 tbsp tomato paste
• 1 tsp chili flakes
• 1 tsp palm sugar
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

by a top Indian chef in England

It’s best to start by making the spice paste. To do this, roast the cloves, star anise, cumin, peppercorns, and cinnamon stick in a pan without oil until the spices begin to smell. Place everything in a mortar and pestle. Add the chilies, diced garlic and ginger, tamarind paste, and apple cider vinegar and grind into a paste. Thin with a little water if necessary. Brown the pork belly on all sides in a little vegetable oil. Remove from the pan, add more vegetable oil, and fry the diced onions until golden. Let it cool slightly, add half a glass of water, and simmer the onions for five minutes. Add the tomato paste, chili flakes, palm sugar, and the spice paste. Simmer for a few minutes, then add a liter of water and bring to a boil. Place the meat in the sauce, cover the pan, and braise the pork belly for 45 minutes. Then remove and cut into thumb-thick strips. Return to the braising liquid and simmer for another half hour, until the pork belly is buttery soft. Season with salt to taste. Note: Like all vindaloos, this dish is very spicy. However, the amount of chili can easily be reduced.