Description
'Bandel' is Nepali for wild boar (or wild pig). For some ethnic groups unbound by strict Hindu caste/dietary rules (Rai, Limbu, Magar etc.) and drinkers, it's the supreme feast—a wilder, upgraded version of pork (Pork Sekuwa). Boar meat marinated in spices, charcoal-grilled, featuring intense fat sweetness and elasticity.
Restaurants serving Bandel ko Sekuwa (Wild Boar Skewer)
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
- Wild boar meat(or Black pork skin-on/fatty)
- Yogurt
- Garam Masala
- Garlic
- Ginger
- Cumin
- Mustard oil
- Lemon juice
Instructions
- [Authentic Recipe]
- [Marinate]: Cut skin-on, thick-fat Bandel (wild boar) bite-sized, marinate for hours/overnight in garlic, ginger, cumin, coriander, turmeric, garam masala, massive mustard oil, and lemon juice (or yogurt) to soften and wrap the wildness in spices.
- [Skewer]: Pierce on metal rods alternating fat and lean meat.
- [Charcoal Roast]: Roast slowly over charcoal. Intense fat drips onto coals creating fierce smoke; bake until surface is crispy as if smoking it.
Learn more Spice, substitutes, tips
Key spices
Bandel's intense fat sweetness、Garam Masala、Charcoal smoke aroma
Substitutes at Japanese supermarkets
Marinate JP 'Wild Boar (Game)' or 'Black Pork Belly Block' in spices, grill in a fish broiler
Pairing
Nepali Beer (Strong type) / Tongba (Fermented millet liquor) / Raksi
Trivia
Even in Kathmandu, izakayas (Sekuwa Corners) with 'Bandel' signs are drinker's oases. Nepali spices and mustard oil are magic condiments that beautifully sublimate game meat's unique odor into umami.
Eating tips & etiquette
Remove from skewer; eat wildly biting raw onion slices and green chilies. Boar fat is highly sweet and rich, so washing it down with strong Nepali beer or high-ABV Raksi is the ultimate combo.
Allergen
Meat