Pork Belly Vindaloo

This amazing dish heralds from the Portuguese, contrary to popular belief “Vindaloo” is not
a “blow your head off” type of dish. Vindaloo actually originates from vin d’alho

Meaning meat [mostly pork] in wine and garlic which has since been substituted for vinegar by the Indian Goan cooks.

We used to make a variation of this in my restaurant but traditionally pork belly takes hours to cook! I have found an easier way for you to enjoy this dish with much less cooking time. We have cut the pork belly into strips and you can savour the taste after just 30 minutes in the oven! Cooked with a fragrant apple & clove chutney, fennel pea thoran and something I am excited to show you is cassava chips [my mum made this all the time when we were kids]. I really hope this excites your tastebuds!

Things you will need:

Large Saucepan
Tongs
Wok
Colander
Frying pan
Roasting tray
Mixing bowl