Vindalho of Pork Belly

Ingredients

1 diced onion
2 tablespoons cooking oil
2 cubed potatoes
1 kg pork belly skin removed diced
1 jar Goan Cuisine Vindalho Masala
1 cup fresh chopped coriander
1-2 Green Chilli de-seeded

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Method

Heat oil in saucepan, add onions and fry until brown
Add pork and fry until sealed off and brown, stirring occasionally
Add 1 jar Goan Cuisine Vindalho Masala and coriander
Stir well and fry on medium heat for a minute
Add potatoes and water to cover and simmer on low heat with lid on, until tender
Add salt to taste and green chillies and simmer further for 5 minutes
If more gravy is required add hot water.

Serving Suggestion

Serve with boiled basmati rice or chapatis and Goan Cuisine Spicy Mango Chutney.

Variations:

Also excellent for Pork shoulder, soft bone and trotters.

Add your choice of:

par-cooked vegetables 1-2 cups towards end cooking : carrot, corn, sweet potato, pumpkin, turnip.
raw vegetables 1-2 cups towards end of cooking: eggplant, zucchini, cabbage, cauliflower, green beans, peas
cooked drained legumes 1 cup towards end of cooking: chic peas, black eyed beans, lima beans, white beans, kidney beans
cooked drained lentils 1 cup towards end of cooking: yellow, red, green or split peas
1 cup diced firm Tofu at end of cooking or Tempeh halfway through cooking.

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