Sikkimese Pork Curry
Bone-in pork braised in the Sikkimese-Nepali manner — pork pieces browned in oil with sliced onion, ginger, garlic, and green chilli, then spiced with turmeric, coriander, cumin, and a handful of dried Sichuan pepper for a numbing warmth particular to Himalayan cooking, and slow-simmered with bamboo shoots or fermented gundruk until the pork is completely tender and the gravy is thick and deeply flavoured. Pork is the most important meat in Sikkimese culture; it is available year-round, deeply embedded in Bhutia, Lepcha, and Nepali traditions in the state, and features at every communal celebration from births to harvests.
Cuisines
Sikkimese
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 45 min
Total: 60 min
2-3 servings
Ingredients
| 500 grams | pork, cut into cubes |
| 1 tablespoon | mustard oil |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | cumin powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | ginger-garlic paste |
| 1 large | onion, finely chopped |
| 2 medium | tomatoes, chopped |
| 2 cups | water |
| 2 | green chilies, slit |
| 1 stick | cinnamon |
| 2 | bay leaves |
| 1 teaspoon | salt to taste |
| 1 handful | fresh coriander leaves, chopped |
Instructions
- 1 Heat mustard oil in a pan until it is hot and smoky.
- 2 Add cinnamon stick and bay leaves, sauté for a few seconds.
- 3 Add the chopped onions and sauté until golden brown.
- 4 Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
- 5 Add chopped tomatoes and cook until they are soft and the oil separates.
- 6 Add turmeric powder, cumin powder, coriander powder, and red chili powder. Stir well.
- 7 Add the pork cubes and mix well to coat them with the spices.
- 8 Add salt and green chilies, then pour in the water.
- 9 Cover and simmer on low heat for about 30-40 minutes, or until the pork is tender.
- 10 Garnish with fresh coriander leaves before serving.
Tips
For an authentic taste, use local Sikkimese spices if available.