Easy, Juicy Tandoori-Style Char Siu

Easy, Juicy Tandoori-Style Char Siu

Mix everything together, let it chill overnight, bake, and you've got yourself this easy tandoori-style char siu roast pork! It's great by itself, on rice, or in sandwiches.

Ingredients: Makes 2-3 servings

Pork belly block
1 teaspoon
●Black pepper
1/2 teaspoon
For the sauce:
★Plain yogurt
★Grated garlic
1 clove
★Grated ginger
1 knob
★Chili pepper
1/2 teaspoon
★Garam masala
1/2 teaspoon
★Curry powder
1 teaspoon
★Lemon juice
1 tablespoon


1. Rub the ● salt and black pepper into the pork.
2. Put all of the ★ sauce ingredients into a Ziploc bag and rub to thoroughly combine.
3. Put the pork from Step 1 into the bag of sauce, coat completely in the sauce, and chill overnight in the fridge.
4. The following day, remove the pork from the sauce and scrape off the extra sauce gently with your hand. Don't worry about removing it all.
5. Preheat the oven to 390F/200C and bake for 40 minutes. If possible, place the pork on the grill above an oven-safe pan filled with hot water to steam.
6. Once the outside has browned nicely, cover with aluminum foil to prevent burning.
7. If you don't have a grill in your oven, place a baking tray covered in parchment paper and put a heat-resistant container filled with with hot water next to it. If the water boils off, add more.
8. The finished pork is extremely spicy and gives off a ton of juice when sliced! It's cooked enough that there's no red juice.
9. Serve with salad. It also works as an appetizer! And goes great on rice! It's super juicy and delicious.
10. It goes amazing with bread too! I made a pita sandwich, but it's great on good old sliced bread as well.
11. The chili pepper, garam masala, and curry powder all came from the 100 yen store. You can also find them in your supermarket spice corner!

Story Behind this Recipe

This recipe came from a TV show about Mexican pork. The kids love it, and the spiciness is tempered by using pork instead of chicken. I developed this method to bake it so the fat renders, leaving behind only juicy, tender meat.