Ingredients
Pork belly
1kg Joselito Iberico pork belly
50g cardamom and mace powder
116gMaldon salt
30g brown sugar or molasses
30g instacure #1
Vindaloo Masala
50g red chilli powder
150g coriander seeds,ground
100g cumin seeds,ground
2tbps black cumin seeds,ground
2tbsp black peppercorns,ground
1tbsp fenugreek seeds,ground
2tbsp mustard seeds,ground
1tbsp turmeric powder
1tbsp black cardamom seeds,ground
1tbsp clovepowder
1tbsp cinnamon powder
Vindaloo sauce
500g red chili paste
100g ginger garlic paste
50g white vinegar
50g brown sugar
20g cream
Salt to taste
Method
Pork belly
Puncture dots on the pork belly with a needle. Bring to boil all ingredients together except the belly. Let the brine mixture cool down until 10C degrees. Submerge the belly into the brine and let it stand for a minimum of 12 hours. When this is completed, take out the pork belly from the brine and dry it well with paper towel. Rub the vindaloo masala on the belly thoroughly. Once it is coated with masala, place it in a vacuum bag and seal it 100%. Cook in sous vide bath at 73C degrees for 12 hours.After 12 hours, take it out and let it cool on ice bath. Once cooled, press the belly between two containers with heavy weighted items on top, to make sure it is really nicely pressed. Let it rest in the fridge for another 12 hours.
Vindaloo Masala
Mix all of the spices together. This masala can be kept for up to a year. Keep in a dry cool temperature area.
Note |All ingredients should be roasted before mixing.
Vindaloo sauce
Combine all ingredients together except cream and bring to a boil. Turn down to simmer and let it reduce by half. Once reduced, add the cream. Check seasoning.
To serve
Cut and trim the pork belly into rectangles. Place it in an individual vacuum bag and seal 100%.Place in a sous vide bath at 60C for 15 minutes to reheat. Once reheated, transfer into a pan, and charred using a blowtorch. Arrange the sauce on the plate and belly on top. Garnish with goa cress, and sorrels.