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Slow Cooked Belly Pork In A Traditional Goan Vindaloo Sauce
THE CURRY GUY20Ingredients
90Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 2 Tbsp. vegetable oil
- 1.5 kilograms pork belly (– top skin removed and then cut into one inch chunks)
- 2 onions (large, quartered)
- 200 grams ginger (– finely sliced into matchsticks)
- 30 cloves garlic (– smashed)
- 1 btl. red wine
- 3 Tbsp. ghee (or butter)
- 20 curry leaves (fresh or frozen)
- 1 Tbsp. black mustard seeds
- 2 Tbsp. fenugreek leaves (dried)
- 3 green chillies (fresh, very finely chopped or blended into a paste.)
- 1 Tbsp. cumin powder
- 1 Tbsp. coriander powder
- 3 inches canela (piece of)
- 5 black cardamom pods
- 4 Tbsp. sweet paprika
- 3 Tbsp. jaggery (or light brown sugar)
- 2 Tbsp. hot chilli powder
- 2 bay leaves
- 1 Tbsp. garam masala
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