Pork Belly Tikka With Cumin Rice Recipe

Cooking Directions

• STEP 1.Start by marinating the pork belly in a mixture of yogurt, ginger-garlic paste, turmeric, cumin powder, coriander powder, red chili powder, and salt.
• STEP 2.Let the pork belly marinate for at least 2 hours, or overnight for best results.
• STEP 3.Preheat the grill to medium-high heat and grill the pork belly until it is cooked through and slightly charred on the outside.
• STEP 4.While the pork belly is grilling, prepare the cumin rice by cooking basmati rice with cumin seeds, salt, and water.
• STEP 5.Once the pork belly is cooked, let it rest for a few minutes before slicing it into bite-sized pieces.
• STEP 6.Serve the pork belly tikka with the cumin rice and garnish with fresh cilantro. Enjoy!

Cooking Tips

• For extra flavor, you can add a squeeze of lemon juice to the marinade.
• If you don't have a grill, you can also cook the pork belly in a hot skillet or oven.
• Make sure to let the pork belly rest before slicing to allow the juices to redistribute and keep the meat tender.

Storage and Serving

• Leftover pork belly tikka can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the pork belly in a hot skillet or oven until heated through.
• Serve the pork belly tikka with cumin rice as a main course or as part of a larger Indian-inspired feast.