- serves 4 people
- preparation 5 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 300 g skinless pork belly, cut into 1 cm slices
- ½ tsp toasted sesame seeds, plus extra to serve
- 2 tsp vegetable oil
- Lemon wedges, to serve
- 1 Lebanese cucumber, julienned
- 2 thin spring onions, very thinly sliced
For the curry salt (makes extra)
- 2 tsp curry powder
- ½ tsp chicken stock powder
- 2 tsp salt
Instructions
- To make the curry salt, combine the ingredients in a spice grinder or small food processor. Grind to a fine powder, then transfer to a small bowl.
- Generously sprinkle the pork with curry salt and the sesame seeds. Drizzle the pork with the oil.
- Heat a barbecue or char-grill pan on high heat. Grill the pork until cooked to your liking, then transfer to a serving plate. Serve the grilled pork with lemon wedges and cucumber, then sprinkle with extra sesame seeds and spring onion.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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