Double Thick Tandoori Pork

BY: ANDREA ALDEN

The Double Thick Tandoori Pork with Raita from Ted Reader's Everyday Gourmet Grilling Cookbook was originally made in January 2012 as a New Year's resolution to be more open to new things. This dish is a great way to try out new and interesting flavors. If you want to try something new and you're not sure where to start, tandoori is a fantastic flavor. You can make it as spicy as you want or just mild. I was very picky about food. I grew up on meat and potatoes. The most unusual thing we ate was ground beef in flour tortillas on taco nights. At the age of 15 I got to know Japanese cuisine and from that moment on I developed a taste for new dishes. I became a food adventurer and you can be too.

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INGREDIENTS

• 6 boneless pork loin chops, approx. 230 g each and 8 cm thick

Marinade for the injector syringe

• 5 tbsp liquid butter
• 2 tbsp malt vinegar
• 125 g tandoori marinade
• 1/4 cup tandoori spice mix and rub

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Sauce

• 2 tbsp unsalted butter
• 3 cloves of garlic, minced
• 1 small onion, finely diced
• 125g pressed brown sugar
• 1/4 cup liquid honey
• 2 tbsp malt vinegar
• 2 tbsp soy sauce
• 125 g tandoori marinade

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Raita

• 2 cups of natural yogurt 200 g
• 1 cucumber, peeled, seeded and coarsely grated
• 1 small onion, coarsely grated
• 2 tsp fresh chopped coriander
• 2 tsp sugar
• 1 tbsp freshly squeezed lemon juice
• Sea salt to taste

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PREPARATION

1. Start by preparing the marinade for the marinating syringe. Melt the butter in a saucepan over low heat together with the 2 tablespoons of vinegar and half a cup of tandoori marinade.
2. Using the Napoleon stainless steel marinade injector, inject about 3 tablespoons of the marinade into the center of each chop. Rub the kotelletes with the tandoori rub and massage the spices into the meat. Cover and refrigerate for 30 minutes.
3. For the sauce. In another saucepan, melt 2 tablespoons butter over medium heat and sauté the garlic and onions for 2 to 3 minutes. Add the brown sugar, honey, 2 tablespoons vinegar and soy sauce, bring to a boil, then turn the heat down to medium-low. Let the sauce simmer for 10 minutes, stirring occasionally. This turns the sauce into a syrup. Remove the pot from the heat and mix in half a cup of tandoori marinade. Then set aside.
4. To prepare the raita, mix the natural yogurt with the cucumber, onions, coriander, sugar, lemon juice and sea salt. Mix well and refrigerate until serving.
5. Preheat the grill to 260 °C on the highest level.
6. Fry the chops over direct heat for 1 to 2 minutes on each side. Reduce heat to medium to 180°C and close the lid. Allow to cook for another 12 to 15 minutes, basting occasionally with the sauce, until the meat is cooked through and the juices come out. For medium cooking, the internal temperature should be 63 °C and the meat should then rest for 5 minutes.
7. Dress the meat with additional sauce and serve with grilled flatbread and chilled raita on the side.

Tandoori is one of the most famous delicacies from North India. The meat is roasted in a cylindrical clay oven (called a tandoor), but can also be grilled. The meat is marinated in a yogurt-based marinade that contains spices such as garlic, ginger and garam masala and is spicinessed by cayenne pepper and red chili. Tandoori is a great way to immerse yourself in foreign flavors while still being a surprise for food adventurers.

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