Served with naan and mango chutney, this Indian-style roast pork recipe will shake up classic flavours. You won't regret it!
Serves44
Cook time1 hr 30 mins1 hour 30 minutes
Prep time10 mins10 minutes, (+ 15 mins resting time)
(+ 15 mins resting time)
Ingredients
⅓ cup (100g) korma curry paste
1 cup (240g) Greek-style yoghurt
1kg Coles Australian Pork Belly Roast
4 celery sticks
Mango & Ginger Chutney, to serve
Naan, warmed, to serve
Coriander leaves, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat a covered barbecue on high. (Alternatively, preheat oven to 230°C.)
Step 2
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 barbecue using indirect heat, or in oven, for 30 mins. Reduce heat to medium or 200°C. Roast in covered barbecue using indirect heat, or in oven, for a further 1 hour or until cooked through.
Step 3
Transfer pork to a plate and cover with foil. Set aside for 15 mins to rest. Serve with naan, chutney, coriander and remaining yoghurt.
