- 400 gram pork belly
- 100 ml white wine vinegar
- 1 teaspoon chili powder
- 2 teaspoons turmeric
- 1 teaspoon yellow mustard seeds
- 2 teaspoons cumin seeds
- sunflower or other neutral oil
- 3 onions
- 4 garlic cloves
- about 2 cm ginger root
- optional: green beans, lentils, pumpkin chutney and papadums for serving
Kitchen equipment needed
- cutting board & chef’s knife
- medium-sized bowl
- cling film
- Dutch oven or other heavy bottomed pan with a lid
- wooden spoon
Preparation — 10 minutes + marinating time
If the meat has a rind, it’s best to cut it off. Save it for later, it will give extra flavour to the curry during cooking. Cut the pork belly into pieces, not too big. Mix the meat with white wine vinegar, chili powder, turmeric, yellow mustard seeds and cumin seeds. Mix well and place the rind on top if you have it. Cover and marinade preferably overnight, the vinegar will make the meat extra tender.
Finishing the pork belly curry — 2 hours
Peel and finely chop the onions and garlic cloves. Peel and finely grate of chop the ginger root. Heat a bit of oil in a heavy bottomed pan and sauté the onion, garlic and ginger for a few minutes. Then add the pork belly along with the marinade and rind. Cook for a few minutes more and then add a small layer of water. Turn down the heat and put the lid on.
Let it simmer for about 1,5 to 2 hours. Check from time to time, if the water has evaporated but the meat isn’t tender yet, you need to add a bit more water. Remove the rund and season the curry with more spices if needed.
Serve this curry with lentils, pumpkin chutney, papadums and green beans. I simply cooked the beans in a wok over high heat and seasoned them with a little bit of curry powder, garlic powder, ground cumin, pepper and salt. Enjoy!