SMOKED PORK VINDALOO
The Meat
1 kg pork belly, cut into 3cm chunks - skin removed
If you don't eat pork, replace with lamb, kid, or chicken
The Marinade
1 tablespoon olive oil
2 tablespoons cider vinegar
8 cloves of garlic
2 teaspoons coriander
1 teaspoon cumin
1 teaspoon black pepper
2 dried chillies
1 teaspoon ginger
1 teaspoon turmeric
To Cook
sea salt
3 small onions
1 tablespoon olive oil
1 heaped tablespoon soft brown sugar
Smoke
1 cinnamon stick
half a dozen cloves
olive oil
a chunk of charcoal
And then...
Mix all the spices with the chili, the olive oil and the vinegar, add the garlic and make a paste in a blender.
Coat the pork in the paste and marinade from 6 hours to overnight.
Preheat the oven to 170ºC.
Heat the olive oil in a pan and add the onions and sugar. When the onions are caramelised and soft, puree and reserve. Season the pork with salt and fry up in olive oil until golden.
Add the onion mix to the pork, and roast in your oven until it darkens, then remove the pan from the oven and add 600 ml boiling water. Continue simmering on your stove-top.
Heat the charcoal to incandescence, then put it along with the cloves and the cinnamon stick into a small heatproof bowl. Place it in the middle of the vindaloo and add a drizzle of olive oil to the charcoal. Cover the pan with a double layer of tin foil and poke a hole in the top. You can make a foil "chimney" to allow the smoke to escape. Cook for 20 minutes, or until the meat is tender, topping up with hot water if it gets too dry.
Serve with steamed rice and a crisp green salad and lots of naam.
MC
The Meat
1 kg pork belly, cut into 3cm chunks - skin removed
If you don't eat pork, replace with lamb, kid, or chicken
The Marinade
1 tablespoon olive oil
2 tablespoons cider vinegar
8 cloves of garlic
2 teaspoons coriander
1 teaspoon cumin
1 teaspoon black pepper
2 dried chillies
1 teaspoon ginger
1 teaspoon turmeric
To Cook
sea salt
3 small onions
1 tablespoon olive oil
1 heaped tablespoon soft brown sugar
Smoke
1 cinnamon stick
half a dozen cloves
olive oil
a chunk of charcoal
And then...
Mix all the spices with the chili, the olive oil and the vinegar, add the garlic and make a paste in a blender.
Coat the pork in the paste and marinade from 6 hours to overnight.
Preheat the oven to 170ºC.
Heat the olive oil in a pan and add the onions and sugar. When the onions are caramelised and soft, puree and reserve. Season the pork with salt and fry up in olive oil until golden.
Add the onion mix to the pork, and roast in your oven until it darkens, then remove the pan from the oven and add 600 ml boiling water. Continue simmering on your stove-top.
Heat the charcoal to incandescence, then put it along with the cloves and the cinnamon stick into a small heatproof bowl. Place it in the middle of the vindaloo and add a drizzle of olive oil to the charcoal. Cover the pan with a double layer of tin foil and poke a hole in the top. You can make a foil "chimney" to allow the smoke to escape. Cook for 20 minutes, or until the meat is tender, topping up with hot water if it gets too dry.
Serve with steamed rice and a crisp green salad and lots of naam.
MC
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