Pork Vindaloo With Yellow Dhal - cooking recipe

Ingredients

1 None medium onion, chopped
1 tbsp fresh ginger, finely grated
2 cloves garlic, minced
2 tsp brown sugar
1 tbsp ground cumin
1/2 tsp dried chili flakes
1 tsp ground cinnamon
1 tsp ground cardamom
1/4 tsp ground cloves
1/4 tsp ground black pepper
1 tsp ground turmeric
2 tsp ground fenugreek
2 tbsp white vinegar
8 slices pork belly, halved
1 tbsp ghee or butter
None None fresh cilantro leaves, to serve
None None Yellow Dhal
1 tbsp ghee or butter
1 None small onion, finely chopped
1 clove garlic, minced
2 tsp fresh ginger, finely grated
1 None fresh long red chili, deseeded, chopped
1 tsp brown mustard seeds
1 tsp turmeric
1/2 cup yellow split peas
1 (13.5 oz) can diced tomatoes
4 cups vegetable stock

Preparation

Blend onion, ginger, garlic, sugar, spices and vinegar until almost smooth. Coat pork belly with 1/2 the paste. Cover and chill overnight to marinate. Cover remaining mixture and chill until required.
To make the yellow dhal, heat ghee over medium heat. Add onion, garlic and ginger. Cook for 3 mins, or until soft. Add chili, mustard seeds and turmeric. Cook for 30 seconds, or until fragrant. Add split peas, tomatoes and stock. Bring to a boil, reduce heat and simmer, partially covered, stirring occasionally, for 45-50 mins, or until tender.
Meanwhile, heat ghee in a large, deep frying pan over medium-high heat. Cook pork, in batches, for 5-6 mins, or until browned all over. Set aside. Add reserved paste to pan and cook for 30 seconds, or until fragrant. Add 1 2/3 cups water. Return pork to pan. Bring to a boil then reduce heat and simmer, uncovered, for 15 mins, or until sauce thickens and pork is cooked through. Serve with fresh cilantro and yellow dhal.