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crispy pork belly recipe

Pork Vindaloo, Apple and Sorrel

By Sid Sahrawat

This is a signature dish from Sid’s restaurant, Cassia, that takes the Goan flavours of Vindaloo and marries them with the classic combination of pork and apple

Preparation Time: 20 minutes
Cooking Time: 1 hour 30 minutes
Serves: 4


Pork belly
1 kg free range pork belly, deboned
1 tbsp olive oil
1-2 tbsp sea salt

Vindaloo sauce
100 ml canola oil
500 g brown onions, chopped
60 g ginger-garlic paste, store-bought or mince equal parts of fresh ginger and garlic
1 tbsp Kashmiri chilli powder
1 ½ tbsp garam masala
60 g tomato paste
100 ml cider vinegar
300 g diced fresh tomato
1 tsp salt

Fresh apple, thinly sliced
Sorrel leaves


Pork belly preparation:
Preheat oven on Hot air to 240 °C. Score the pork rind, rub with olive oil and season rind with salt. Place the pork skin side up in the Gastronome roaster and cook until the crackling forms, about 20-30 minutes. Reduce the oven temperature to 180 °C and cook for 1 hour. Allow to rest for 20 minutes and then slice into eight equal portions.

Vindaloo sauce preparation:
In a large saucepan, add the canola oil and onions and sauté over low to medium heat. Cook slowly until the onions are translucent, about 20 minutes. Add the ginger and garlic and cook for a further 10 minutes. Add the Kashmiri chilli powder and garam masala and cook for 3-4 minutes until fragrant and well-cooked out. Add the tomato paste and cook for 5 minutes over low heat, ensuring the pan doesn’t burn, add a touch of water if necessary. Stir in the cider vinegar. Add the diced tomato and salt and remove immediately from the heat. Check seasoning.

To finish:
Place two pieces of pork belly on each serving plate, followed by a good amount of the sauce, garnish with some fresh apple slices and sorrel leaves.

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