Pork Belly Vindaloo Curry
The pork belly Vindaloo is a rich, traditional recipe that favours slow cooking.
Serves: 2 - 3/4 - 6| Ready in: 1 1/2 hours
Introduction
One of our team's favourite recipes to make. Our Vindaloo Curry Pack has an abundance of bold flavours such as garlic, tamarind, aromatic spices and tangy vinegar that favours pork belly.
If you fancy cooking this recipe in the slow cooker, use our tips for slow cooking blog.
Ingredients
Serves 2 - 3 |
Serves 4 - 6 |
| Vindaloo Curry Pack (Serves 2 - 3) | Vindaloo Curry Pack (Serves 4 - 6) |
| 500g pork belly | 1kg pork belly |
| 175ml water | 300ml water |
| 200g (1/2 tin) Tinned Tomatoes | 400g Tinned Tomatoes |
| 1 tbsp Tomato Puree | 2 tbsp Tomato Puree |
| 1 tbsp Cider Vinegar | 2 tbsp Cider Vinegar |
| 1 tsp sugar | 2 tsp sugar |
| Coriander to garnish | Coriander to garnish |
| Salt to taste | Salt to taste |
Instructions
-
Empty the Vindaloo Curry Pack into a pan and toast off the spices on a low/medium heat for 5 minutes.
-
Add the water, tinned tomatoes, tomato puree, vinegar and sugar. Stir, cover and cook for 5-10 minutes.
-
Stir the sauce then add the pork belly. Make sure the pork is fully covered in the sauce then season, cover and cook on a low/medium heat for 1-1 1/2 hours. Stir halfway through cooking.
-
After 45 minutes, remove the lid to allow the sauce to reduce for 10-15 minutes.
-
At this stage, the sauce will be thicker and the pork will be tender and cooked.
-
Season with salt and add any extra vinegar if needed to lift the dish.
-
Garnish with fresh coriander. Ready to serve, enjoy!
