Indian-roasted Pork Belly

Ingredients

1/3 cup (100 g) korma curry paste
1 cup (240 g) Greek-style yoghurt
1 kg pork belly roast
4 celery sticks
Mango & ginger chutney, to serve
Naan, warmed, to serve
Coriander leaves, to serve

Method

Preheat a covered barbeque on high. (Alternatively, preheat oven to 230 C).

Combine curry paste and half of the yoghurt in a small bowl. Rub all over pork. Place celery in a disposable baking tray. Top with pork. Roast in covered barbeque using indirect heat, or in oven, for 30 minutes. Reduce heat to medium or 200 C. Roast in covered barbeque using indirect heat, or in oven, for a further 1 hour or until cooked through.

Transfer pork to a plate and cover with foil. Set aside for 15 minutes to rest. Serve with naan, chutney, coriander and remaining yoghurt.

Credits: Coles

Photo Credits: Coles