Pork Vindaloo With Yellow Dhal

1. 1

   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.

2. 2

   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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.