Goan Vindaloo with Pork Belly

Ingredients

• 500 g pork belly, skin removed and cut into 2-inch pieces
• 4 tbsp white vinegar
• 6 whole dried red chilies (Kashmiri preferred)
• 6 cloves garlic cloves
• 1 tbsp fresh ginger, chopped
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp mustard seeds
• 8 whole black peppercorns
• 3 whole cloves
• 1 inch cinnamon stick
• 1 medium onion, finely chopped
• 1 medium tomato, chopped
• 2 tbsp coconut oil
• 1 tsp brown sugar(optional)
• 1 tsp salt
• 150 ml water
• 2 tbsp fresh cilantro, chopped(optional)

Instructions

1. 1

   Soak the dried chilies in warm water for 15 minutes. Meanwhile, cut the pork belly into 2-inch pieces, trimming the skin but keeping a good layer of fat.

2. 2

   Blend the soaked chilies, garlic, ginger, vinegar, turmeric, cumin, mustard seeds, peppercorns, cloves, cinnamon, and salt into a smooth paste. Rub the masala thoroughly over the pork belly pieces, cover, and marinate overnight in the refrigerator (or at minimum 4 hours).

3. 3

   The next day, heat coconut oil in a heavy pot over medium heat and fry the chopped onion for 8-10 minutes until golden brown.

4. 4

   Add the marinated pork belly along with all the marinade and sear for 5-6 minutes, turning so the fat renders and edges brown.

5. 5

   Stir in the chopped tomato and brown sugar, then pour in the water. Cover, reduce heat to low, and simmer gently for 70 minutes, stirring occasionally, until the pork is fork-tender and the sauce is thick and dark. Add a splash of water if it dries out.

6. 6

   Uncover and simmer 5 more minutes to concentrate the sauce. Adjust salt and vinegar to taste, rest 5 minutes, and serve hot garnished with cilantro alongside steamed rice.