Andi Oliver served up a tasty vinidaloush (Caribbean vindaloo) with plantain and coconut fungee on Saturday Kitchen.<\/p>\n
The ingredients for the green seasoning are: 2 sprigs fresh thyme, 10g 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), or a mix of red, yellow, and\/or green mini sweet peppers, \u00bd white onion, 400ml cold pressed rapeseed oil, or any neutral oil, salt and freshly ground black pepper.<\/p>\n
For the marinade: 200ml sherry vinegar, 5 tbsp green seasoning (see above), 2 tsp ground allspice, 4 bird’s-eye chillies, thinly sliced, 1 tsp cumin seeds and 1 tsp coriander seeds.<\/p>\n
For the vinidaloush: 2.4kg pork belly, deboned, skin on, skin and flesh scored, 2 large pinches sea salt and freshly ground black pepper.<\/p>\n
For the plantain and coconut fungee: 1 very ripe (dark brown\/black) plantain, peeled and roughly chopped, 300ml stock of your choice, 400ml tin coconut milk, 1 tsp Caribbean curry powder, pinch fresh thyme leaves, 300g coarse cornmeal or polenta, unsalted butter, for turning\/swirling, big pinch salt and coarsely ground black pepper.<\/p>\n
For the sauce: pork cooking juices, remaining marinade, 2 tbsp clear honey and 120g cold unsalted butter, diced.<\/p>\n