Description
In Hindu-majority Nepal, eating pork (Sungur) is relatively minor, but the eastern town of 'Dharan' (home to Rai/Limbu people) is nationally famous as the 'Holy Land of Pork Sekuwa'. Fatty pork is marinated in spices and lemon, roasted aromatically over charcoal while rendering out the fat.
Restaurants serving Pork Sekuwa
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Pork(Skin-on/fatty belly or shoulder)
- Cumin
- Coriander
- Mustard oil
- Lemon juice(or yogurt)
- Garlic
- Ginger
Instructions
- [Authentic Recipe]
- [Marinate]: Cut skin-on, fatty pork (belly/shoulder) bite-sized, marinate for hours/overnight in garlic, ginger, cumin, coriander, turmeric, mustard oil, and massive lemon juice (or yogurt).
- [Skewer]: Pierce meat on metal rods.
- [Charcoal Roast]: Roast slowly over charcoal. Pork fat drips onto coals creating smoke; bake until the surface is crispy while coating the meat in this 'smoked aroma'.
Learn more Spice, substitutes, tips
Key spices
Cumin、Mustard oil、Charred pork fat aroma
Substitutes at Japanese supermarkets
Marinate JP 'Pork Belly (block)' in spices, grill in a fish broiler to render fat and crisp up
Pairing
Tongba (Warm fermented millet liquor) / Nepali Beer / Chiura
Trivia
Kathmandu foodies reportedly drive all the way to Dharan just to eat delicious Pork Sekuwa. The spice flavor and charcoal smokiness make the pork fat completely non-greasy, allowing infinite consumption.
Eating tips & etiquette
Remove from skewer; eat wildly biting raw onion slices and green chilies. Spreading sweet pork fat in the mouth and washing it down with Eastern Nepal's specialty 'Tongba' (fermented millet liquor) is the ultimate luxury.
Allergen
Meat