Sungur ko Masu (Nepali Pork Curry)
The violent sweetness of pork fat! Forbidden pork curry known only to some ethnic groups
Description
'Sungur' (or Bangur) is Nepali for pig. In Hindu-majority Nepal, few eat pork, but for ethnic groups like Rai, Limbu, or Magar in Eastern Nepal, it's a huge feast. Skin-on, thickly fatty pork fried slowly until fat renders, then spices/onions are braised in that pork fat—a forbidden curry with intense depth and sweetness.
Restaurants serving Sungur ko Masu (Nepali Pork Curry)
Researching
We are researching restaurants that serve this dish.
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
- very fatty block meat)
- Onion
- Garlic
- Ginger
- Garam Masala
- Cumin
- Coriander
Instructions
- [Authentic Recipe]
- [Render Fat]: Cut skin-on, very fatty pork belly (or shoulder) into blocks, put in an unoiled pot, fry slowly (shallow-fry) until massive pork fat renders out and the surface is crispy.
- [Base]: In the massive rendered pork fat, fry cumin seeds, onion, garlic, ginger, and add spices (turmeric, coriander, chili powder, garam masala).
- [Simmer]: Add tomato (sparingly), pour a little water, and simmer until pork is meltingly soft.
Learn more Spice, substitutes, tips
Key spices
Pork fat sweetness、Cumin、Garam Masala
Substitutes at Japanese supermarkets
Making it with JP 'Pork Belly Blocks (for Kakuni)' yields a flavor very close to authentic
Pairing
Bhat (White Rice) / Tongba (Warm fermented millet liquor) / Raksi
Trivia
In cities like Kathmandu, many avoid pork as a 'dirty creature', but once Nepalis taste the fusion of this Sungur ko Masu's fat sweetness and spices, quite a few find chicken or mutton unsatisfying.
Eating tips & etiquette
Pork fat completely melts into the sauce (gravy); pouring it over white rice (Bhat) fills the mouth with a violent deliciousness like eating a 'Spicy Braised Pork Bowl'.
Allergen
Meat