Pork Belly Xacutti
A firm favourite in the Goan diet with red pepper.
Instructions
Empty the Xacutti Curry Pack into a pan and toast off the spices on a low/medium heat for 5 minutes.
Add the water, tomato puree, cider vinegar and creamed coconut. Stir, cover and cook for 5-10 minutes.
The tomato puree will make the sauce very thick - add some more water if needed to loosen the sauce.
Add the chunks of pork belly, sugar, salt and cook on a low/medium heat for 45 minutes to 1 hour.
Leave to rest overnight to intensify the flavours of the sauce.
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.
Garnish with coriander leaves. Ready to serve, enjoy!