Anthony Ross, executive chef at the Langham Hotel in Melbourne, once took me on a tour of the kitchen. The food there is amazing and so I asked Anthony for his recipe for pork belly tandoori as it is my favorite. He said it was quite funny because in India pork isn't really seen as a popular choice for tandoori, but in Australia it is his bestseller. I have changed the pork belly to loin as it suits the grill better.
Fenugreek, Indian chile paste and mustard oil are available from Indian grocery stores or large Asian markets.
Recipe information
Yield
Serves 4
Ingredients
Marinade
Preparation
Step 1
Soak 8 wooden skewers in water overnight.
Step 2
To make the marinade, combine all the ingredients in a nonreactive bowl.
Step 3
Cut the pork into 1-inch cubes. Add the pork to the marinade, toss to coat and refrigerate for at least 3 hours.
Step 4
Set up the outdoor grill for direct-heat cooking over high heat. Thread the pork onto the skewers (use gloves to avoid staining your hands) and cook on the grill for 5 minutes on each side or until cooked through. Warm the naan bread briefly on the grill and serve with the tandoori pork, yogurt and cucumber.
Recipe notes
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