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Vinidaloush with plantain and coconut fungee

2 ratings

This Caribbean spin on a vindaloo is made with tender, slow-cooked pork belly marinated in a herby green seasoning.

Ingredients

For the green seasoning

For the marinade

For the vinidaloush

For the plantain and coconut fungee

For the sauce

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