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Indian-roasted pork belly

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Served with naan and mango chutney, this Indian-style roast pork recipe will shake up classic flavours. You won't regret it!

  • Serves4
  • Cook time1 hour 30 minutes
  • Prep time10 minutes, (+ 15 mins resting time)
Indian-roasted pork belly served with naan and mango chutney, on a serving board


  • 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat a covered barbecue on high. (Alternatively, preheat oven to 230°C.)
  2. 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.
  3. 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.