Name: Tandoori Pork on the Outdoor Grill
Yield: Serves 4
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)

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Tandoori Pork on the Outdoor GrillAnson Smart

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.

Note:

Fenugreek, Indian chile paste and mustard oil are available from Indian grocery stores or large Asian markets.

Recipe notes

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