Tandoori pork belly (tandūrī sū’ara kā mānsa -तंदूरी सूअर का मांस )

We have all sorts of curry nights when we visit my Mum, sometimes we have this as a starter and sometimes as the main event alongside Bombay potatoes, rice and a simple coriander salad. However we have it, it is always super melt in the mouth and absolutely delicious.

I once made this as part of a meal with my best friend and her husband, only I couldn’t get the meat in strips so I bought a slab of pork belly still on the bone; the eyes on both the men in the room lit up when they saw it, perfect man food (but utterly delicious for all).

Serves 6 – 8 as a side dish.

The ingredients:

Pork belly strips / ribs – 1kg
Plain yoghurt – 1 cup
Garlic – ½ a bulb
Ginger – 2 thumb sized pieces
Tandoori powder – 1½ heaped tablespoons
Chilli powder – 1 heaped teaspoon
Salt – 1 heaped teaspoon

Lemon wedges to serve.

The recipe:

  • Combine all the ingredients so that the pork is well coated in the marinade.
  • Ideally you will leave it to marinade for a few hours, but I rarely leave time for this and it always tastes good.
  • Place on a lightly greased baking tray, and cook in a low oven (150°C) for a good couple of hours*.

*I have made these start to finish in an hour before (by cooking them quickly in a hot oven); it is undeniable that they are best cooked slowly but, if time is of the essence, they were pretty good this way too.


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