Indian Spiced Pork with Mint Yoghurt
A little bit spicy and a whole lot of fresh, just what you need for a delicious evening meal. Make it as mild or spicy as you like!
15 mins + 4 hr marinade
Capable Cooks
4
What you’ll need
INGREDIENTS
- 4 SunPork Fresh Foods Pork Cutlets
- 3 cloves garlic, crushed
- 1 Tbsp. ginger, grated
- 1 red chilli, chopped
- 350g Greek yoghurt
- ½ lemon, juiced
- 1½ Tbsp. garam masala
- 1 Tbsp. ground cumin
- 1 Tbsp. ground coriander
- 1 tsp. smoked paprika
- 1 Tbsp. turmeric
- 1 bunch coriander, chopped
- 25 mint leaves
- ½ lime, juiced
- 1 cucumber, sliced
- ¼ red onion, finely sliced
- 1 lemon, cut into wedges
- Salt and pepper, to taste
How to make it
- To make Indian spiced marinade, blend together 2 garlic cloves, ginger, chilli and 150g yoghurt and pour into a bowl.
- Add lemon juice, garam masala, cumin, ground coriander, paprika and turmeric and stir to combine.
- Cover pork chops with marinade and refrigerate for approx. 4 hrs or overnight.
- To make mint yoghurt, use remaining yoghurt, coriander, mint, 1 crushed garlic clove and lime juice to a blender and pulse until smooth. Season with salt and pepper and place in the fridge until ready to use. Can be stored for up to 2 days.
- Remove pork from the fridge and bring to room temp.
- Shake excess marinade from pork cutlets and place into a fry-pan over med-high heat, for approx. 2 mins before turning. Brush with excess marinade and turn regularly to evenly char the pork.
- Rest pork for approx. 5 mins, slice and serve with mint yoghurt, cucumber, red onion, lemon wedges and garnish with fresh mint and coriander leaves.
- Serve and enjoy!
