Pork Vindaloo

• 600-800g pork belly cut into cubes

• 1 large onion, finely sliced

• 1 Cinnamon bark

• ½ tsp mustard seeds

• 2 tsp kashmiri chilli powder

• 1 tsp turmeric powder

• Water or stock to cover

• 3 tbsp vegetable oil

The paste

• 3 garlic cloves, chopped

• Thumb size piece of ginger

• 2 tbsp cider vinegar

• 1-2 tbsp tamarind paste

• 4 Kashmiri red chillies (whole)

• 4 fresh red chillies

• 2 tsp mustard seeds

• 1 tbsp cumin seeds

• 2 tsp peppercorns

• 3 cloves

1. Toast spices in a dry pan until they become fragrant. Add them to a spice grinder/ mixer and blend. Add the rest of the paste ingredients and form a paste.
2. Marinade the pork in the paste and rest for anywhere between two hours to overnight.

1. In a medium heavy pan, add in vegetable oil. Once hot fry off cinnamon and mustard seeds before adding the dry spices. 
2. Add in sliced onions and cook down on a medium heat, for 10 minutes while stirring. 
3. Next add the marinated meat and brown. 
4. Top up with water or stock and allow to simmer until pork is cooked through and tender.