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
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