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.
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Recipe
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 | Tomato , chopped |
|
2 cups | Water |
|
2 | Green Chili , slit |
|
1 stick | Cinnamon |
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2 | Bay Leaf |
|
1 teaspoon | Salt , to taste |
|
1 handful | Cilantro , 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.