Kate Hudson's hot & smoky vindaloo
Punchy pork belly with fragrant spices
Kate Hudson's hot & smoky vindaloo
Punchy pork belly with fragrant spices
“I rustled up this proper vindaloo for Kate, who’s always loved her mum’s home-cooked version. With soft pork belly, sweet caramelized onions and a gorgeous gravy, this Goan curry is spicy, sour and a little bit sweet – it’s all about rich and subtle flavours, not blow-your-head-off heat! Trust me, you’ll love it. ”
Serves 6
Cooks In1 hour 40 minutes
DifficultyNot too tricky
Nutrition per serving
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Calories 751 38%
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Fat 59g 84%
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Saturates 19.8g 99%
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Sugars 13g 14%
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Salt 2.5g 42%
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Protein 43.8g 88%
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Carbs 95.7g 37%
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Fibre 3g -
Of an adult's reference intake
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Ingredients
- 2 heaped teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1 heaped teaspoon black peppercorns
- 2 dried Kashmiri chillies
- 5 cm piece of ginger
- 6 cloves of garlic
- 1 teaspoon ground turmeric
- olive oil
- 1 tablespoon cider vinegar
- 1 kg higher-welfare pork belly , skin removed
- 3 small onions
- 1 handful of curry leaves
- 2 fresh mixed-colour chilli
- 1 tablespoon tamarind paste
- 1 heaped tablespoon soft brown sugar
- 1 cinnamon stick
- 4 cloves
- YOU ALSO NEED
- 1 piece of charcoal
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Method
- Preheat the oven to 170ºC/325ºF/gas 3.
- Place a large, wide, ovenproof pan on a medium-high heat with the coriander and cumin seeds and the peppercorns. Crumble in the dried chillies and toast it all for 1 minute, or until smelling fantastic.
- Tip into a pestle and mortar and bash to a fine powder. Peel and roughly chop the ginger and garlic, pound into the mortar with the turmeric, then muddle in 1 tablespoon of oil and the vinegar.
- Using a sharp knife, chop the pork belly into rough 2cm chunks. Return the pan to a medium-high heat with the pork and season with a little sea salt. Fry for 15 minutes, or until golden all over.
- Meanwhile, peel and finely slice the onions. Once the pork is golden, add the curry leaves and three-quarters of the curry paste to the pan (save the rest for another day). Toss well, then add the onions and cook for a further 15 minutes, or until golden, stirring occasionally.
- Finely chop the fresh chillies, then stir into the pan with the tamarind paste and sugar. Transfer to the oven for around 25 minutes, or until darkened.
- Take the pan out of the oven and skim away any excess fat (store in an airtight jar in the fridge for epic roasties another day). Place the pan on a high heat, add 600ml of boiling water and bring to the boil, then reduce to a simmer.
- Place the charcoal and cinnamon stick over a direct flame on the hob, turning with tongs until the charcoal starts to smoke and turn white. Place both in a small heatproof bowl with the cloves, then sit the bowl directly in the middle of the vindaloo pan (like you see in the picture).
- Drizzle over a drop of oil until the charcoal starts to smoke like incense. Carefully cover the pan with a double layer of tin foil and poke a hole in the top to allow the smoke to escape.
- Put the curry back in the oven and cook for around 20 minutes, or until the meat is tender; or, if you prefer it falling apart, cook it for 1 hour longer, topping up with water if it gets too dry.
- Remove the charcoal bowl before serving. I like to dish up with homemade naan breads, a simple baby gem salad and raita.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited