Vinidaloush with plantain and coconut fungee

A Caribbean twist on a vindaloo  – made with tender, slow-cooked pork belly marinated in a herby green seasoning.

Preparation time
overnight

Cooking time
over 2 hours

Serves
Serves 6–8

By Andi Oliver
From Saturday Kitchen

Ingredients

For the green seasoning

  • 2 sprigs fresh thyme
  • 10g/⅓oz fresh bay leaf
  • 1 small bunch flatleaf parsley
  • 1 small bunch fresh coriander
  • 4 spring onions
  • 10 garlic cloves
  • 1 green chilli or 1 Scotch bonnet, depending on how much heat you like
  • 6 small Caribbean seasoning peppers (about 20g/¾oz), or a mix of red, yellow, and/or green mini sweet peppers
  • ½ white onion
  • 400ml/14fl oz cold pressed rapeseed oil, or any neutral oil
  • salt and freshly ground black pepper

For the marinade

  • 200ml/7fl oz sherry vinegar
  • 5 tbsp green seasoning (see above)
  • 2 tsp ground allspice
  • 4 bird’s-eye chillies, thinly sliced
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds

For the vinidaloush

  • 2.4kg/5lb 5oz pork belly, deboned, skin on, skin and flesh scored
  • 2 large pinches sea salt
  • freshly ground black pepper

For the plantain and coconut fungee

  • 1 very ripe (dark brown/black) plantain, peeled and roughly chopped
  • 300ml/½ pint stock of your choice
  • 400ml tin coconut milk
  • 1 tsp Caribbean curry powder
  • pinch fresh thyme leaves
  • 300g/10½oz coarse cornmeal or polenta
  • unsalted butter, for turning/swirling
  • big pinch salt and coarsely ground black pepper

For the sauce

  • pork cooking juices
  • remaining marinade
  • 2 tbsp clear honey
  • 120g/4¼oz cold unsalted butter, diced

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