Goan-style 
braised pork belly with cumin roast potatoes

Goan-style 
braised pork belly with cumin roast potatoes

Roast meats work well with Indian spices. White meats like chicken work particularly well with lighter spices like fenugreek and turmeric. Red meats take on spices even better and, at this time of year at Kricket we like to pair spices like peppercorns, cloves, star anise, Kashmiri chilli and saffron with game.

SERVES

Four

INGREDIENTS

For the vindaloo masala

  • A handful of dried Kashmiri chillies
  • 1 thumb-sized piece of ginger
  • 5 garlic cloves, peeled
  • 1 tsp coriander seeds
  • 5 cloves
  • 1 stick cinnamon
  • 1 star anise
  • 5 peppercorns
  • 200ml malt vinegar 


For the pork braise

  • 1kg boneless pork belly
  • 1 onion, chopped
  • 1 thumb-size piece of ginger, roughly sliced
  • 5 garlic cloves
  • 1 stick cinnamon
  • 3 cloves
  • 5 peppercorns
  • 1 bay leaf
  • 4 dried Kashmiri chillies

METHOD

  1. Begin 24 hours in advance by soaking the vindaloo masala ingredients in the vinegar, for the spices and chillies to soften. Then blitz into a smooth paste.
  2. The next day, preheat the oven to 200C/180C fan/Gas 6. Place the pork belly skin side up in a deep pan along with all the other braising ingredients. Pour in enough water to come two thirds of the way up the meat. Cover with kitchen foil and place in the oven for 30 minutes. Turn the heat down to 180C/160C fan/Gas 4 and cook for a further 1½ hours until the meat is tender.
  3. Remove the pork from the braising liquid and turn the oven to 200C/180C fan/Gas 6. Place the pork in a roasting tin skin side up and return to the oven for 15 minutes to crisp up. Season with sea salt, and rest.
  4. Heat the braising liquor in a pan to reduce it by about half, then add a couple of tablespoons of the vindaloo masala (store leftovers in a sealed jar in the fridge for two weeks). Blend well to form a smooth gravy, and serve with the sliced pork.

Cumin and curry leaf roast potatoes

SERVES

Five

INGREDIENTS

  • 1kg Maris Piper potatoes, peeled and quartered
  • 2 tbsp goose fat
  • 1 tsp sea salt
  • 2 tsp chaat masala
  • 20 fresh curry leaves
  • 2 tsp whole cumin seeds

METHOD

  1. Preheat the oven to 190C/170C fan/Gas 5.
  2. Place the potatoes in a pan of cold water and bring to the boil, then simmer for 10 minutes to parboil, until they are just beginning to fall apart. Drain and allow to cool for 10 minutes.
  3. Meanwhile, place the goose fat in a roasting tin in the oven. Once hot, carefully toss the potatoes in the fat. Roast for about 45 minutes, or until nice and crispy.
  4. Toss with the salt and spices, and serve.

Recipes from Kricket

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