Tandoori-Spiced Pork Belly Skewers

Ingredients

• 1.5 lb pork belly, skin removed, cut into 1-inch cubes
• 0.75 cup plain full-fat yogurt
• 1 tbsp ginger, grated
• 4 cloves garlic, minced
• 2 tsp garam masala
• 2 tsp smoked paprika
• 0.5 tsp ground turmeric
• 1 tsp ground cumin
• 0.5 tsp cayenne pepper(optional)
• 1 tsp kashmiri chili powder(optional)
• 1.5 tsp salt
• 1 cup fresh cilantro
• 0.5 cup fresh mint leaves
• 3 tbsp lime juice
• 1 green chili, chopped(optional)
• 1 cucumber, thinly sliced
• 0.5 red onion, thinly sliced
• 1 tbsp olive oil

Instructions

1. 1

   Pat pork belly cubes dry. In a large bowl, whisk yogurt, ginger, garlic, garam masala, smoked paprika, turmeric, cumin, cayenne, kashmiri chili powder, and 1 tsp salt into a marinade.

2. 2

   Toss pork belly in the marinade, cover, and marinate at least 20 minutes while you prepare the rest (or up to overnight for deeper flavor).

3. 3

   Make the chutney: blend cilantro, mint, 2 tbsp lime juice, green chili, 1/4 tsp salt, and 2 tbsp water until smooth. Set aside.

4. 4

   Make the salad: toss cucumber and red onion with remaining 1 tbsp lime juice, olive oil, and a pinch of salt.

5. 5

   Preheat oven to 400°F (200°C). Thread pork belly onto skewers, leaving small gaps between pieces, and place on a wire rack over a foil-lined baking sheet.

6. 6

   Roast 60 minutes, turning skewers every 20 minutes, until fat is rendered and edges are crisped.

7. 7

   Increase heat to 450°F (230°C) and roast 15-20 minutes more until charred and caramelized in spots.

8. 8

   Rest skewers 5 minutes, then serve with mint-cilantro chutney and cucumber salad.