Pork Curry (Sungur ko Masu) सुंगुरको मासु
Nepali Pork curry is a lip-smacking curry made of tender pork meat in a rich aromatic gravy that's unparalleled. Simmered in a blend of spices including timmur - a unique Himalayan pepper, lends a warm, earthy undertone. The garlic and ginger paste bring forth a pungent depth of flavour, while the tomatoes add a tangy sweetness. The cumin and coriander powders inject a deep, smoky character. One of my absolute favourite dishes growing up. The aroma of this curry would waft through our home, and as a child, the anticipation of tucking into this dish would make me eagerly count the minutes to dinner.
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg Pork (Bone-in meat makes the richest curry. My favourite is a mix of pork belly and pork shoulder meat. )
- 2 tablespoon Vegetable oil
- 1 Onion (Medium-sized, thinly sliced)
- 2 Tomatoes (medium sized roughly chopped into small chunks)
- 2 Fresh Chilli
- 4 Bayleaf
- 5 Cloves
- 1 tablespoon Garlic paste
- 1 tablespoon Ginger paste
- 1/2 teaspoon Black pepper
- 2 teaspoon Cumin powder
- 2 teaspoon Coriander powder
- 1 teaspoon Turmeric powder
- 1/2 teaspoon Timmur powder (Nepali Sichuan Pepper) (You can substitute with Chinese Sichuan Pepper)
- 2 teaspoon Salt
- 1 Cup Water
- 3 stalks Fresh coriander (finely chopped)
Instructions
- 1
Preparing the Pork
- 2
Dice your pork into bite-sized pieces.
- 3
In a sturdy pot, heat the vegetable oil.
- 4
As it warms, add the bay leaves, cloves, and turmeric.
- 5
Introduce the pork and turn to the heat to high. Keep stirring until it is golden brown and seared which usually takes around 10-12 minutes. Searing the pork pieces is Essential part as this locks in the juices and ensures that the pork is flavourful and tender.
- 6
Add the tomato and Spice
- 7
Turn the heat to medium flame.
- 8
Add the chopped onions to the seared Pork, letting them soften and sweeten for 3-4 minutes.
- 9
Add in the garlic and ginger pastes, and the fresh chillies. Stir until that moment when the oil begins to separate before going to the next step
- 10
Add in the cumin, coriander, black pepper, timmur, salt, and those luscious chopped tomatoes. Continue stirring until the tomatoes soften and create a rich sauce.
- 11
The Slow Simmer - Merging of Flavors
- 12
Pour in half a cup of water.
- 13
On low-medium heat, cover your pot and let the curry brew for 15-20 minutes. If you're using a pressure cooker, wait for three serene whistles. For our Instant Pot aficionados, set it for 15 minutes on high pressure.
- 14
The Final Touch - Garnishing and Serving
- 15
Turn off the heat and add the chopped coriander leaves, generously sprinkled and stirred to infuse their fresh zest.
- 16
Serv and pair with fragrant basmati rice, comforting roti or naan, or crunchy chiura.
- 17
** TIP: Resting Time
- 18
After cooking, let the curry rest for a bit. This allows the flavours to meld together, making every bite richer. In fact I think any curry dish tastes better the next day when it has been left overnight fort he flavours to truly meld together and soak into the protein or vegetable.