Pork Choila
Pork Choila is a traditional, highly spiced Newari dish from Nepal consisting of grilled or smoked pork mixed with spices, herbs, and aromatics. It is known for its intense, tangy, and smoky flavor profile, often featuring crispy pork belly.
< 30min
Normal
Spicy
Ingredients
For how many people?
Ingredient 1
Ingredient 2
Ingredient 3
Ingredient 4
Ingredient 5
Ingredient 6
Ingredient 7
Ingredient 8
Ingredient 9
Ingredient 10
Ingredient 11
Ingredient 12
Ingredient 13
Ingredient 14
Directions
Cut finely the ginger, the garlic cloves and the green chilies.
Cut the pork into slices.
Cook the pork in water.
Cut the tomatoes, the garlic branches and the coriander leaves into small pieces.
Heat the mustard oil in a pan.
When hot add the fenugreek seeds and fry it till it turns dark brown.
Take aside the fenugreek seeds.
After 2 minutes, add the red chili powder, the salt, the cumin powder and the turmeric powder.
Mix everything. As soon as the tomato juice has evaporated, stop cooking.
When the pork is cooked, stop cooking.
Add all ingredients, spices, fenugreek seeds and pork to a bowl. Mix everything together.
Garnish with the coriander leaves.
Ready. Enjoy! You can also serve your pork choila with chiura (beaten rice), rice, potatoes (aloo) sadheko, lentils, black-eyed beans, pickles (achar), salads and/or vegetables. Have a hot or cold drink or a local alcohol.
Other similar meals
Can be consumed with…
