Pork Belly Vindaloo

Lovers of curry will devour this vindaloo. Serve with yoghurt and some good naan bread and remember if you don’t like it too hot, you can make it with our milder Indian pastes and still enjoy the lovely flavours in this superb curry.


  • 1 tbsp Olive oil
  • 1kg Pork belly, with skin removed
  • Sea salt
  • 3 small Onions
  • 1½  tbsp Shemin’s Garam Masala
  • 1-2 Fresh red chilli finely chopped (optional and to taste)
  • 100g Shemin’s Indian Curry Paste (you can use mild, medium or hot – although hot is traditionally used in Vindaloo)
  • 1 tbsp Cider vinegar
  • 1 level tbsp Soft brown sugar (optional)
  • 500ml Water


1. Preheat the oven to 170ºC/325ºF/Gas 3.

2. Using a sharp knife, chop the pork belly into rough 2cm chunks or ask your butcher to do this for you. Heat the olive oil in an ovenproof pan to a medium-high heat. Add the pork and season with a little salt. Fry for around 15 minutes, or until golden all over.

3. Meanwhile, peel and finely slice the onions. Once the pork is golden, stir in the Shemin’s Garam Masala, mix well then add the onions and cook for a further 15 minutes, or until the onions are golden. Add the red chillies, Shemin’s Indian Curry Paste, vinegar, sugar and 100ml water. Stir well and pop the pan into the hot oven for around 25 minutes. Stir half way through.

4. Remove the pan from the oven and skim away any excess fat. Place the pan over a high heat. Add 500ml of boiling water, bring to the boil, and then reduce to a simmer. Cover the pan and cook the curry for around 45 minutes, or until the meat is tender, or cook for longer until it falls apart, topping up with a little water if it gets too dry. Season to taste before serving.

Serve with naan bread and natural yoghurt

Serves 6

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