Dingley Dell vindaloo, by Paul Merrett

15 June 2012 by
Dingley Dell vindaloo, by Paul Merrett

Paul Merrett of The Victoria in Richmond London, created this Asian dish to showcase Dingley Dell's pork as part of the supplier's ‘flying visits' roadshow dinners. The vindaloo was served with a coconut sambal, jungle-style cheeks with soured mango noodles, dim sum with blood orange and fennel. It was accompanied by a Rioja El Talud Rosada wine from Spain.

For more information see our feature, http://www.catererandhotelkeeper.com/flyingvisits" target="_blank" rel="noreferrer">Dingley Dell Pork Flying Visits roadshow dinners,](http://www.caterersearch.com/Articles/15/06/2012/345249/dingley-dell-porks-flying-visits-roadshow-dinners.htm) and view the Dingley Dell video and pictures at [www.catererandhotelkeeper.com/flyingvisits.

(Serves 12)

For the spice mix 3 star anise
6tbs coriander seeds
6tbs cumin seeds
15 cloves
Cinnamon sticks (you will need 15cm in total)
6tsp black peppercorns
6tsp fenugreek
6tsp fennel seeds

Marinade for the meat 2 onions, finely chopped
20 garlic cloves, chopped
15 inches of ginger, peeled and grated
6tsp soft dark brown sugar
2 red peppers
6 fresh tomatoes, quartered
16 bird's eye red chillies, roughly chopped
150ml red wine
170ml red wine vinegar
3tsp salt
Spice mix (above)

1 whole pork belly


To make the spice mix, dry-fry the ingredients and, when cool, grind in a pestle and mortar to a powder.

To prepare the marinade, first fry the onion, garlic and ginger until golden brown then place in a food blender with all the other ingredients including the spice mix. Blend until smooth.

The belly needs to be cut into three equal chunks. I leave the skin on but remove all the bones. Place each piece of pork into a vacuum bag. Pour over the marinade equally. Seal bags and marinate for a minimum of six hours. Cook in a water bath for nine hours at 83°C. Cool and press overnight.

The next day, scrape off the marinade (keep the marinade for later) and cut the meat into cubes of the desired portion size. Seal the cubes in a hot pan until dark brown on all sides. Gently reheat the sauce and serve a little with each cube of pork.

For the event, we also served some home-made roti bread and a coconut sambal with our vindaloo. For old gits like me who remember ye olde days, the above recipe works perfectly well in a good old-fashioned pot on the stove without a waterbath or probe in sight.

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