Tandoori spiced pork steak, green chutney and chilli lime sweetcorn
Take your pork to another level by bathing in a tandoori marinade and barbecuing. Perfect served with a zingy green chutney and addictive chilli lime corn.
Ingredients
For the pork
- 300g/10½oz Greek yoghurt
- 4 tsp Kashmiri chilli powder
- 2 tsp garam masala
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tbsp ginger garlic paste
- 1 lemon, juice only
- 4 pork loin or neck steaks, lightly scored
- salt to taste
For the green chutney
For the chilli and lime sweetcorn
- 100g/3½oz unsalted butter
- 2 tsp chilli powder
- 2 limes, zest and juice
- 4 corn on the cob
- 2 tsp chaat masala
- salt
Method
To make the pork, combine the yoghurt, spices, ginger garlic paste, lemon juice and salt.
Coat the pork thoroughly with the mixture and marinate for a minimum of 4 hours, ideally overnight.
Meanwhile, to make the green chutney, add all of the ingredients to a blender and blend to a smooth, vibrant sauce. Adjust the seasoning with salt to taste and chill until required.
Remove the pork from the marinade and cook over a hot BBQ for 4–5 minutes each side. Rest for 3–4 minutes before slicing.
To make the sweetcorn, melt the butter in a pan with the chilli flakes, lime zest and juice.
Grill the corn over a high heat until evenly charred, basting often with the butter. Once cooked, finish with the chaat masala.
To serve, slice the pork, season lightly with lemon and chaat masala. Serve with the green chutney and chilli lime sweetcorn alongside.
