Grilled pork belly with curry salt

Move over chicken salt, there’s a new flavour hero in town: curry salt. Made with just three pantry staples – curry powder, chicken stock powder and salt – this simple blend packs a bold, savoury punch. It’s your new secret weapon for next-level seasoning.

• serves

  4

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

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

1. 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.
2. Generously sprinkle the pork with curry salt and the sesame seeds. Drizzle the pork with the oil.
3. 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.