Nepali Pork Curry
Rich, hearty, and full of bold flavors, Nepali Pork Curry is a traditional dish enjoyed in many Nepali households — especially popular in the hilly regions where pork is loved for its depth and warmth. This rustic curry features tender pieces of pork cooked slowly in a spicy, aromatic gravy that’s both comforting and deeply satisfying.

The dish starts with bone-in or boneless pork, often with a bit of fat to add richness and flavor. The meat is usually marinated with salt, turmeric, and mustard oil to bring out its natural taste.

In a heavy-bottomed pot, onions are sautéed until golden brown, releasing a sweet aroma that forms the base of the curry. Fresh ginger, garlic, and green chilies are then added for heat and depth. A mix of traditional Nepali spices — cumin, coriander, fenugreek seeds (methi), garam masala, and sometimes Sichuan pepper (timur) — gives the curry its signature earthy, slightly peppery flavor.

Chopped tomatoes are cooked down until they melt into the spices, creating a rich, thick gravy that coats every piece of pork. The curry is then simmered slowly, allowing the meat to become tender and juicy while absorbing all the aromatic spices.

A sprinkle of fresh coriander and a squeeze of lime add brightness to the final dish. Nepali Pork Curry is typically served piping hot with steamed rice (bhat), sel roti, or warm roti, often alongside tangy pickles and simple sautéed greens for a satisfying, complete meal.

Hearty, flavorful, and full of Nepali soul, Nepali Pork Curry is perfect for family gatherings, festive feasts, or when you crave a comforting taste of home.