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Kate Hudson's hot & smoky vindaloo
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Total Time:
1 hour 40 minutes
Delicious Goan vindaloo with tender pork belly, caramelized onions, and a flavorful gravy. A balance of spicy, sour, and sweet notes for rich and subtle flavors. Sure to impress even the pickiest eaters!
Ingredients:
  • 2 heaped teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1 heaped teaspoon black peppercorns
  • 2 dried Kashmiri chillies
  • 5 cm piece of ginger
  • 6 cloves of garlic
  • 1 teaspoon ground turmeric
  • 1 tablespoon cider vinegar
  • 1 kg higher-welfare pork belly skin removed
  • 3 small onions
  • 1 handful of curry leaves
  • 2 fresh mixed-colour chilli
  • 1 tablespoon tamarind paste
  • 1 heaped tablespoon soft brown sugar
  • 1 cinnamon stick
  • 4 cloves
  • 1 piece of charcoal
Instructions:
  • Preheat the oven to 170ºC/325ºF/gas 3. Toast coriander, cumin seeds, peppercorns, and dried chillies in a pan until fragrant, then crush into a powder. Mix ginger, garlic, turmeric, oil, and vinegar to form a paste. Season pork chunks with salt and fry until golden. Add curry leaves and most of the paste, followed by onions and cook until golden. Stir in fresh chillies, tamarind paste, and sugar. Roast in the oven for 25 minutes. Skim excess fat, add boiling water, bring to a simmer. Smoke charcoal, cinnamon, and cloves, add to pan for smoky flavor. Cover with foil, cook for 20 minutes or longer until tender. Serve with naan, salad, and raita.

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