Vindalho Of Pork Belly


  • 1 diced onion
  • 2 tablespoons cooking oil
  • 2 cubed potatoes
  • 1 kg pork belly skin removed diced
  • 1 jar Goan Cuisine Vindalho Masala
  • 1 cup fresh chopped coriander
  • 1-2 Green Chilli de-seeded


  1. Heat oil in saucepan, add onions and fry until brown
  2. Add pork and fry until sealed off and brown, stirring occasionally
  3. Add 1 jar Goan Cuisine Vindalho Masala and coriander
  4. Stir well and fry on medium heat for a minute
  5. Add potatoes and water to cover and simmer on low heat with lid on, until tender
  6. Add salt to taste and green chillies and simmer further for 5 minutes
  7. If more gravy is required add hot water.

Serving Suggestion

Serve with boiled basmati rice or chapatis and Goan Cuisine Spicy Mango Chutney.


  • Also excellent for Pork shoulder, soft bone and trotters.

Add your choice of:

  • par-cooked vegetables 1-2 cups towards end cooking : carrot, corn, sweet potato, pumpkin, turnip.
  • raw vegetables 1-2 cups towards end of cooking: eggplant, zucchini, cabbage, cauliflower, green beans, peas
  • cooked drained legumes 1 cup towards end of cooking: chic peas, black eyed beans, lima beans, white beans, kidney beans
  • cooked drained lentils 1 cup towards end of cooking: yellow, red, green or split peas
  • 1 cup diced firm Tofu at end of cooking or Tempeh halfway through cooking.