Nepali Pork Achar
A spicy and tangy Nepali pork pickle, often served as a condiment or side dish. This achar features tender pieces of pork belly, marinated and cooked with a vibrant blend of Nepali spices, ginger, garlic, and chilies, resulting in a complex flavor profile with a satisfying chew.
🧂 Ingredients
- 500 g Pork belly, cut into 1-inch cubes
- 4 tbsp Vegetable oil
- 2 tbsp Ginger, finely chopped
- 2 tbsp Garlic, finely chopped
- 4 Green chilies, slit or chopped
- 1 tsp Turmeric powder
- 1.5 tsp Cumin powder
- 1.5 tsp Coriander powder
- 1 tsp Red chili powder
- 1 tsp Garam masala
- 0.5 tsp Fenugreek seeds
- 0.5 tsp Mustard seeds
- 1 tsp Sichuan peppercorns (timur), lightly crushed
- to taste Salt
- 3 tbsp Vinegar (white or apple cider)
- 100 ml Water
👨🍳 Instructions
- 1
In a bowl, toss the pork cubes with turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Let it marinate for at least 15 minutes.
💡 Tip: Marinating helps the spices penetrate the pork, enhancing the flavor. - 2
Heat vegetable oil in a heavy-bottomed pan or pot over medium heat. Add fenugreek seeds and mustard seeds. Once they splutter, add the Sichuan peppercorns.
💡 Tip: Be careful not to burn the spices, as this can make them bitter. - 3
Add the finely chopped ginger and garlic. Sauté until fragrant, about 1-2 minutes.
💡 Tip: Sautéing ginger and garlic before adding other ingredients builds a strong flavor base. - 4
Add the marinated pork to the pan. Sear the pork on all sides until lightly browned.
💡 Tip: Browning the pork adds depth of flavor and texture. - 5
Add the green chilies and cook for another minute. Pour in the water and bring to a simmer.
💡 Tip: Adding water helps to tenderize the pork. - 6
Cover the pan and let the pork cook on low heat for about 30-40 minutes, or until the pork is tender and most of the liquid has evaporated. Stir occasionally.
💡 Tip: Low and slow cooking ensures the pork becomes tender without drying out. - 7
Once the pork is tender, stir in the garam masala and vinegar. Cook for another 5 minutes, stirring well, until the sauce thickens slightly and coats the pork.
💡 Tip: Vinegar adds the characteristic tang to the achar and helps preserve it. - 8
Taste and adjust salt if needed. Let the achar cool completely before serving. It can be stored in an airtight container in the refrigerator for up to a week.
💡 Tip: Achar flavors often deepen and improve after a day or two.
💡 Pro Tips
- ✓For a spicier achar, add more green chilies or a pinch of extra red chili powder.
- ✓You can substitute pork shoulder for pork belly, but it may require a longer cooking time to become tender.
- ✓Ensure the pork is cooked through and tender before adding the vinegar, as it can toughen undercooked meat.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a tablespoon of toasted sesame seeds for a nutty flavor and texture.
- A small amount of dried mango powder (amchur) can be added for extra tanginess.
- Some recipes include a pinch of asafoetida (hing) for an aromatic boost.