Tandoori Pork on the Outdoor Grill |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
14-ounce pork loin or tenderloin |
naan bread, to serve |
plain yogurt, to serve |
1 small cucumber, julienned |
2 x 4-inch pieces of fresh ginger, peeled and finely chopped |
12 garlic cloves, finely chopped |
1 tablespoon ground cumin |
1 tablespoon ground coriander |
1 tablespoon sweet paprika |
2 1/2 teaspoons garam masala |
1 teaspoon ground fenugreek |
2 teaspoons indian chile paste (see note) |
5 tablespoons lemon juice |
1/4 cup mustard oil (see note) |
Directions:
1. Soak 8 wooden skewers in water overnight.
2. To make the marinade, combine all the ingredients in a nonreactive bowl.
3. Cut the pork into 1-inch cubes. Add the pork to the marinade, toss to coat and refrigerate for at least 3 hours.
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.
5. Note: Fenugreek, Indian chile paste and mustard oil are available from Indian grocery stores or large Asian markets.
6. From My Grill: Outdoor Cooking Australian Style by Pete Evans. Text copyright © 2009 Peter Evans; photography copyright © 2009 Anson Smart. First published in 2009 by Murdoch Books Australia; first published in the United States in 2011 by Weldon Owen, a division of Bonnier.
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