Indian Tandoori Char Siu Pork Belly

Ingredients

• 600 g Pork belly strips
• 3 tbsp Plain full‑fat Greek yogurt
• 2 tbsp Tandoori masala (store‑bought or homemade)
• 1 tsp Erythritol (low‑carb sweetener)
• 1 tbsp Lemon juice
• 1 tsp Garlic paste
• 1 tsp Ginger paste
• 1 tbsp Olive oil
• 1 tsp Salt

Instructions

1. 1

   In a large bowl combine the Greek yogurt, tandoori masala, erythritol, lemon juice, garlic paste, ginger paste, olive oil, and salt; whisk until smooth.

2. 2

   Add the pork belly strips to the marinade, toss to coat thoroughly, and let sit at room temperature for about 10 minutes (or refrigerate up to 2 hours if preparing ahead).

3. 3

   Preheat the oven to 220 °C (425 °F). Arrange the marinated pork belly on a wire rack set over a baking sheet and roast for 19 minutes, turning once halfway, until the edges are crisp and the meat is cooked through.

4. 4

   Remove from the oven, let rest 2 minutes, then slice into bite‑size pieces and serve hot.