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

Serves 4

　　14-ounce pork loin or tenderloin

　　naan bread, to serve

　　plain yogurt, to serve

　　1 small cucumber, julienned

　　

Marinade

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)

　　

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.

　　Note:

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

　　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.