6 garlic cloves
2 inch piece of ginger
30ml red wine vinegar
500g pork belly
1. Start by preparing the marinade ingredients. Grate the garlic and ginger, and cut the pork belly into 1 inch cubes. In a bowl, combine the pork belly, garlic and ginger, 30ml of vinegar and and 2 tsp of Vindaloo Spice Mix. Thoroughly combine everything together, cover with clingfilm and store in the fridge for at least 4-6 hours, or ideally overnight.
2. Heat up 2 tbsp of vegetable oil in a large saucepan or a deep cast iron casserole dish. Put the onions into the pan with a pinch of salt, turn the heat down to a low to medium heat and cook for 10 minutes, stirring frequently. Add 2 tsp of Vindaloo Spice Mix, stir for 30 seconds, then finally add the marinated pork, making sure to scrape all of the marinade into the pan.
3. Add 300ml of recently boiled water and stir so that everything is combined together. Bring the liquid up to a boil and simmer on a low heat for 1 hour, covered with a lid. Remove the lid and simmer for a further 25 minutes. Add vinegar, sugar and a pinch of salt, check the seasoning and adjust as required. Serve with basmati rice and enjoy! For maximum flavour, make the recipe a day or 2 in advance and reheat.