Pork and Spinach Curry (Rayo Saag Ra Sungur Ko Masu) रायो साग र सुंगूर को मासु
Pork and Spinach Curry (Rayo Saag ra Pork) is an authentic Nepali dish originating from the Kirati community that is super easy to make. Prepared with tender pork and broad leaf mustard greens (a variety of spinach) This hearty and wholesome dish is full of flavour and incredibly aromatic. The broadleaf mustard greens complement the pork beautifully. Characterised by their peppery yet mild taste, broadleaf mustard greens infuse the dish with a peppery and zesty touch while absorbing the scrumptious fat and flavours from the pork. Growing up with this dish, I remember savouring the spinach even more than the meat, carefully picking out the tender green leaves from the curry to enjoy them with a heaping spoonful of steamed rice.
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg Pork (pork shoulder or pork belly (I like to use 50% Pork shoulder 50% pork belly)- cut into bite size pieces)
- 1 bunch Mustard greens (Rayo Saag) (Approximately 10 leaves, washed and roughly chopped )
- 1 Onion (Medium-sized. Finely chopped)
- 2 Tomato (Finely chopped)
- 1 tablespoon Garlic paste
- 1 tablespoon Ginger paste
- 2 tablespoon Vegetable oil
- 1 teaspoon Salt
- 2 tablespoon Soy sauce
- 2 cups Water
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Turmeric
- 1 teaspoon Chilly powder
Instructions
- 1
Cook the Pork
- 2
Add the pork into the pan. Cook over medium-high heat while stirring occasionally. Cook until the pork starts to release its fat and achieves a golden brown colour. This will take approximately 10-15 minutes depending on your level heat and size of the pork pieces.
- 3
Add the onions and fry until they become tender, fragrant and take on a light golden hue (3-5 minutes)
- 4
Add the Spices
- 5
Add the spice mixture to the pork and combine well.
- 6
Add the garlic and ginger paste and combine well.
- 7
Add the diced tomatoes and soy sauce to the pork and fry for 3-5 minutes until the tomato has broken down to a rough paste consistency.
- 8
Add 2 cups of water. Cover with a lid and let it simmer for 15 minutes on low/medium heat stirring every 5 minutes. Make sure to deglaze the pan and scrape off all the browned ingredients at the bottom of the pan to give the broth the depth of flavour.
- 9
After 15 minutes if the curry is too watery you can cook for further 2-3 minutes without the lid on to reduce the broth down.
- 10
Cook the Mustard Greens
- 11
Add the chopped mustard greens, cover with lid and cook for 3 minutes until the greens have wilted down.
- 12
Uncover the lid and mix the mustard greens well with the pork.
- 13
Plating and Serving
- 14
Dish up the curry alongside steaming hot rice or warm roti. Enjoy!