Tandoori & Lemongrass Pork 🎋🐷

So this one has a backstory. It’s safe to say that a good percentage of my brain works on what to eat next 😹. I am also thankful for the like-minded people in my life who don’t mind talking about food!

It all started last week when a friend and I were chatting about his travels to Thailand and the lovely food devoured along the way! One dish that stuck to me was the #chiangmaisausage.

Intrigued, I decided to add this one to my list of dishes to cook one day.

The next part of the story comes in on a Sunday evening when my love declares, “WHY IS THERE NO TANDOORI PORK!?”. He had a point. There is tandoori chicken, mutton, prawns and fish, but why not Pork??

And that’s where the experiment began. Remembering the chiang mai Pork, I decided to incorporate the two recipes into one.

Tandoori grilled pork shoulder grilled on skewers made of lemongrass stalks!

Excited, I jumped into trying my experiment immediately!

Recipe:

Ingredients:

• ½ kg pork shoulder- cut into 2 inch pieces. (Ask your butcher to do this while purchasing)

• ½ cup yogurt (or hung curd or greek yogurt)

• ½ tbsp ginger garlic paste

• 1 tsp garam masala

• 1 tsp red chilli powder

• ¼ tsp pepper powder

• 1 tsp coriander powder (or daniya powder)

• ¼ tsp salt (taste marinade & add more)

• ¼ tsp Turmeric (or haldi)

• 1 tsp kasuri methi (dried fenugreek leaves)

• ½ tsp mustard seeds

• 1 bundle of lemongrass(about 5 stalks) cut into 2 inch pieces

• 1½ tbsp oil

Method:

1. To a blender, add thick yogurt or hung curd along with all the ingredients mentioned, except for the oil.

2. Blend to form a thick paste and add to the pork and leave to marinade for about an hour. Pork has a subtle flavour and doesn’t really requires extreme marinations.

3. Pour oil over the pieces and skewer onto the lemongrass stalks.

4. Preheat the oven at 240 C for at least 15 mins.

5. Place a foil on the tray. Next grease it.

6. Place the pork pieces oven the foil or greased wire rack. If using a wire rack place a tray of water under it to hold the drippings. The water acts as a steamer to keep the meat moist- yes, we want that!

7. Grill the pork for about 30 mins at 150 C flipping it over every 15mins.

8. Place the rack on top of the oven to cool for 10mins. This allows the flavours the seal in and prevents the meat from cooking further.

9. Serve with the lettuce & apple salad.

XO 💗

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