Smoked Pork Vindaloo Tear n Share Naan

FOR THE SMOKED PORK VINDALOO CURRY

1. Fry off all these ingredients together slowly to release the sweetness of the onions and garlic.  
2. Stir in 2tsp of Angus and Oink Vindaloo according to taste and then add in diced belly pork and pork shoulder and continue to fry till golden brown
3. In a food processor add in few tomatoes, spring onions, garlic and ginger and a red pepper with a splash of water, 1/4 cup of Vinegar and blitz into a sauce and then combine this to your fried meat and spices. 
4. Pop in a bay leaf and cinnamon stick and cook slowly until the meat is tender then allow to cool overnight for the spices to infuse. 

NEXT DAY - NAAN BREAD

1. Mix together, Water and Yeast and allow to bloom for a few minutes, add honey to the water.
2. In your mixer on a low setting: Add all the dry ingredients and pour in yeasted water and mix through till you get a shaggy dough. Then mix on slow setting for 2 minutes
3. Melt butter and slowly pour into the dough and mix till it becomes soft and malleable.  Keep mixing till all the butter is combined and set your mixer to a medium speed for 5-7 minutes. Do a window pain test, it should be nice and stretchy and smooth. Allow to rest in a bowl for 90 minutes.
4. Take the dough out and on a floured surface roll it out and use a circle cutter to cut out rounds for stuffing. Depending on the size of your pan.
5. Once cut, spoon in a healthy amount of pork mixer into the centre of the round and using your finger to push in one edge and pinch together to make a wonton style shape and place into the outer edge of a buttered pan, working from the outside to the centre as you go.
6. Once your pan is filled cover with a tea towel and proof for 45 minutes.
7. Bake on a bbq or oven at 180c till golden brown about 22 minutes depending on what you’re baking on and then brush over melted ghee with smashed garlic and chopped coriander.  Sprinkle with coriander stalks and added chilli 🌶️ for garnish.
8. Enjoy