Roz-ana in Kingston share with us their alternative Christmas recipe – Pork Belly Vinha d’alhos. It’s spicy but it won’t blow your head off
Please don’t be afraid to try this at home as it is not going to blow your head off, it is a bit spicy but it is all up to you and you can add as much or as little chillies as you want. The term Vindaloo derives from the Portuguese dish ‘Carne de Vinha d’ Alhos’, a dish of meat, usually pork, with wine and garlic. Traditional vindaloos do not include potatoes, the discrepancy arising because the word ‘aloo’ means ‘potato’ in Hindi. This dish would taste best if rested overnight in the refrigerator, re heated and eaten with steamed Basmati rice the next day.
- 1 kilo of short belly of pork (boneless)
- 100ml sunflower or any vegetable oil
- 4-5 chopped red onion
- 5 sprigs coriander chopped for garnish
- 1 stick of cinnamon
- 3 cloves
- 3 tsp of kashmiri chilli Ppowder (or red chilli powder)
- ½ tsp of turmeric powder
- ½ tsp garam masala powder
- 4 tsp of garlic chopped
- 1 tsp of coriander powder
- 1 tsp of cumin powder
- 100 ml of malt vinegar
- 2 tsp of ginger chopped
- Salt to taste
- Burn the hair on the pork belly skin, remove the skin and excess fat, wash and dry with a kitchen cloth. Cut the belly into 4 equal size pieces.
- Grind ingredients number 5 to 16 into a smooth paste (add only vinegar slowly and only as little as required for the paste, rest can be added to the sauce while cooking) and rub it on the pork belly.
- Take a large oven proof pan/ casserole pan/ le cruesset pan with lid.
- Heat 100ml oil in the pan and sauté chopped onion until they start to colour.
- Add the pork belly with the paste and cook for 5 minutes on high flame.
- Reduce heat, add leftover vinegar and cover the pan with a tight fitting lid once it starts to boil.
- Put the oven on and set temperature at 220C.
- Cook for 10 minutes, stirring occasionally to prevent the sauce from sticking to the bottom of the pan, check seasoning and tanginess of the vinegar, add a bit more if required.
- Add 150 ml water and bring the sauce to boil again. Cover with lid and put in the pre heated oven for 3 hours.
- Once cooked let it cool down. It can be stored in the refrigerator for up to a week. It tastes best if it is cooled down and rested for a day. Please make sure you add some water and re heat in a covered pan for 15 to 20 minutes making sure pork is hot. Enjoy it with some steamed Basmati rice, a chilled glass of beer or a glass of Rioja.