Pork Belly Xacutti Curry
A firm favourite in the Goan diet.
Serves: 2 - 3/4 - 6 Ready in: 2 hours
Introduction
Make a delicious pork curry with our Xacutti Curry Pack.
Xacutti (sha-koo-ti) is a simple Goan recipe with coconut and warming Garam Masala. This recipe has a rich, thick sauce from the use of tomato puree and creamed coconut. This sweet, richness is counterbalanced by the addition of sharp vinegar.
This recipe is popular in the southwestern coastal state of Goa. Due to the location seafood is a common part of the diet and is often used in this style of recipe. With the larger Christian influence in Goa, the diet will also include pork (not commonly eaten by the Hindus or Muslims).
Ingredients
Serves 2 - 3 |
Serves 4 - 6 |
| Xacutti Curry Pack (Serves 2 - 3) | Xacutti Curry Pack (Serves 4 - 6) |
| 175ml water | 300ml water |
| 100g red pepper | 200g red pepper |
| 1 tbsp Cider Vinegar | 2 tbsp Cider Vinegar |
| 30g Creamed Coconut | 60g Creamed Coconut |
| 400g pork belly | Vegetable oil |
| 1 tsp sugar | 1 tsp sugar |
| Coriander to garnish | Coriander to garnish |
| Salt to taste |
Salt to taste |
Instructions
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Empty the Xacutti Curry Pack into a pan and toast off the spices on a low/medium heat for 5 minutes.
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Add the water, tomato puree, cider vinegar and creamed coconut. Stir, cover and cook for 5-10 minutes.
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The tomato puree will make the sauce very thick - add some more water if needed to loosen the sauce.
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Add the chunks of pork belly, sugar, salt and cook on a low/medium heat for 45 minutes to 1 hour.
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Leave to rest overnight to intensify the flavours of the sauce.
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The next day, heat the curry up for 10-15 minutes or longer (if desired) to intensify the flavours further then add the red pepper. The red pepper will cook in 5-10 minutes.
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Garnish with coriander leaves. Ready to serve, enjoy!
