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A curry of pork belly from Goa

Method

  • Combine the mustard, cumin and turmeric with 1 heaped tbsp chilli paste, 2 tspn salt, a little ground pepper and the red wine vinegar in a large bowl.
  • Remove any excess fat from the pork and toss it in the spice paste until well coated. Then refrigerate for between 2 and 24 hours, tossing a few times.
  • When ready, heat a little oil in a heavy-bottomed pot and gently saute the onions, ginger and garlic for about 15-20 mins until medium brown, regularly stirring and scraping the bottom of the pot as you do so.
  • Turn the heat up and add the pork. Toss well and briefly cook, to seal in the juices.
  • Then add the cinnamon, cardamom and remaining chilli paste. Stir well and briefly cook to toast the spices.
  • Add the coconut milk with stock to just cover and gently cook for 1¼-1½ hours until tender, adding the coriander when almost ready.
  • Serve on a bed of rice.

Ingredients

  • 3 tbsp grain mustard
  • 3 tspn ground cumin
  • 3 tspn ground turmeric
  • 2 heaped tbsp chilli paste
  • sea salt & freshly ground pepper
  • 2 tbsp red wine vinegar
  • 2 kg pork belly, skinned & cubed
  • vegetable oil
  • 3 medium-large onions, halved & finely sliced
  • a good knob of ginger, grated
  • 6 garlic cloves, crushed
  • 1 cinnamon stick
  • 10 cardamom pods, smashed
  • 1½ cups coconut milk
  • chicken stock
  • 2 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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