June 13, 2018

Pork Belly Vindaloo

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Pork Belly Vindaloo 

I was watching Jamie (Oliver) and Jimmy's cooking show on Netflix. The first episode, Season 1 has Pork Vindaloo. I'm not fond of Indian cuisine but the bright red meat stew looked really good, I just had to try it. I adapted the recipe the show used which is available on their website.

I had no idea what it tastes like although I've read about vindaloo before. I had to go to the Asian store to get just 2 items, Kashmiri chilly and curry leaves. The Kashmiri chilly available in the Korean grocery store is powdered which is more convenient, IMHO. For tamarind paste, coconut or apple cider vinegar is acceptable as a substitute.

Kashmiri Chilly Curry Leaves

Pork Belly Vindaloo
½ tablespoon ground toasted coriander seeds
½ teaspoon ground toasted cumin seeds
1 teaspoon grated fresh ginger
1 teaspoon turmeric powder
1 tablespoon powdered Kashmiri chilly
3 garlic cloves, finely minced
2 tablespoons olive oil
½ tablespoon apple cider vinegar
1 tablespoons olive oil
1 pound pork belly, skin on and cut into 1-inch cubes
1 teaspoon fine sea salt
light olive oil
1 cup chopped onions
4 pieces curry leaves
½ cup cubed sweet red bell pepper
½ cup cubed sweet yellow bell pepper
½ tablespoon tamarind paste
½ tablespoon brown sugar
¼ teaspoon ground cinnamon
a pinch of ground clove
water
  • In a small bowl, combine first 8 ingredients to a paste. 
  • Season pork with salt. Heat olive oil in a medium stainless steel saucepan and fry pork until golden brown. 
  • Add onions and curry leaves; stir fry for 2 minutes. 
  • Add paste and the rest of ingredients; stir fry for 1 minute. Add 1½ cups water and bring to a boil. 
  • Turn heat down and simmer for 45 minutes or until pork is tender and sauce has thickened.   

1 comments:

Carole said...

Delightfully spicy! Please share this with the Food on Friday crowd over at Carole's Chatter. Cheers

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