Rabbit and belly pork vindaloo


This is not as strange a combination as you may at first think.  The fat in the belly pork balances the lack of in the rabbit and makes for a very thick and delicious “gravy” for the curry.

The first time we made this curry, we followed the recipe and then decided what things we would change when we made it again.  The original recipe can be found here for those interested, click here.

We are lucky enough to know a local game keeper, so it’s recently been much easier for us to get rabbits, which makes hubby a happy man!  We also had some belly pork already in the freezer.  There was too much there for this meal, so we’ve already set the remainder of the belly pork marinating in Bajan seasoning (the recipe for which can be found clicking here!)  Anyway, there will be more on that tomorrow!


Here is the recipe as we’ve adapted it and a few more pictures too.

  • 1 tablespoon vegetable oil
  • 25g butter
  • 400g rabbit meat, cubed
  • 200g belly pork, cubed (about 2 good slices)
  • 2 onions, chopped
  • 3 garlic cloves, chopped
  • 3 tablespoons tomato puree
  • 2 tablespoons each ground cumin, ground coriander, garam masala and sweet paprika (you can also use hot paprika if you prefer)
  • 1/2 tablespoon ground turmeric and fresh ground black pepper
  • 1 tablespoon each of cayenne pepper, yellow mustard seeds and then brown mustard seeds
  • 20 dried curry leaves
  • 12 fresh green chillies, sliced lengthways (optional)
  • 50ml white wine vinegar
  • 400ml beef stock
  • 1 (400g) tin chopped tomatoes

Initially melt the mix of butter and oil in your large heavy based (lidded) saucepan, then add the belly pork and slowly cook to remove any water and allow it’s fat to start rendering out.  Then add the rabbit and brown off your meat.  Remove all and set aside.


In the same pan (add a little more oil if needed) put your chopped onion and the tomato puree in, stir well and cook until the onion is starting to soften, so about 7 minutes, maybe more if you are on a low heat.


Add in the garlic, all the dry spices, leaves and seeds, (NOT the fresh chillies though) stir through and allow to cook on low until aromatic (about 2 mins on low).


Add the vinegar to deglaze your pan, have a good rub about the bottom of your dish.  Then add the tin of chopped tomatoes, the beef stock and your fresh chillies, then allow this all to come back up to the boil.  Add all the meat back in, lower to a simmer and cook for 1 1/2  more hours.  The meat should pull apart easily when cooked enough.

This will make 4-5 portions depending on the size of the rabbit and how hungry you all are!   Thanks for reading!




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