Belly pork vindaloo is so good. Try this!
I usually use leg or shoulder meat to make traditional Goan pork vindaloo but a few days ago I decided to try it with pork belly.
My butcher remove the skin. Yes that’s right… the beautiful bit used to make crackling.
You might like to keep the top skin and make crackling as it would taste very good with this recipe. It’s a bit too fatty and hard to actually go in the curry though.
My Goan vindaloo belly pork is actually a bit of Portuguese – Goan fusion.
This traditional Goan belly pork vindaloo is different to the other authentic vindaloo recipes on my site.
I’ve used red wine in this recipe instead of vinegar. The wine works so well with the other flavours. Wine was used in the original Portuguese version of the recipe.
You might like to try the original Portuguese recipe too. You can find it here.
The long slow cooking and marinading time is essential. This is belly pork vindaloo at its best but you will have to wait.
How to cook this belly pork vindaloo to perfection.
Plan your meal at least a day in advance for best results. Marinating them meat overnight does really make a big difference in the finished curry.
Also, please don’t rush the cooking time. Your belly pork vindaloo is ready when it’s ready.
When finished, you should be able to cut the belly pork pieces without any effort with a fork.
What about the spiciness?
I have had a couple people comment about some of my spicier recipes stating that they are too spice. If you are not a spice fan, then cut down on the hot spices or leave them out.
You can always add spices at the end slowly and to your own personal tastes.
This belly pork vindaloo is not just spicy hot. There are so many different spices in the recipe which all play an important role.
You will find that this belly pork vindaloo has a delicious spicy flavour even if you don’t add loads of chillies.
If you like this Goan belly pork vindaloo, you might also like to try some of these recipes…
I have a few traditional Goan vindaloo recipes on this site but this is my favourite of the moment.