Introducing Pork and Spinach Curry (Rayo Saag ra Pork), 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.
Celebrated as a specialty of the Kirat community, this delicious Pork and Spinach Curry is a perfect easy evening meal. So, when you're craving a mouthwatering and comforting pork dish, look no further than this classic Nepali recipe. Bring a little piece of Nepali tradition right to your dinner table!
Table of contents
How do Nepali people eat Pork and spinach curry (Rayo Saag Ra Sungur Ko Masu)?
In Nepal the dish is usually served very simply with just a portion of steamed rice. This pairing truly brings out the delicious flavours of the pork and mustard green spinach.
What are Mustard Greens?
Mustard leaf greens, also known as Florida mustard and Rayo Saag in Nepal, are a popular and nutritious leafy green vegetable with a unique, peppery flavour. These vibrant, large-leafed greens are a staple in traditional Nepali cuisine and are highly valued for their culinary versatility and health benefits.
Rayo Saag, boasting a rich green hue and an enticing aroma, imparts an aromatic flavour to various dishes, including the beloved Pork and Spinach Curry. The leaves of the Florida mustard plant are characterised by their wide, flat surface and slightly serrated edges.
In addition to their culinary appeal, Rayo Saag is packed with essential nutrients, including vitamins A, C, and K, as well as minerals like calcium and iron. Their high fibre content promotes digestive health, while the presence of antioxidants and anti-inflammatory properties contribute to overall well-being.
Tips and Pearls for making Pork and Mustard Greens (Rayo Saag) curry
- Remove excess fat: To create a leaner curry, trim the visible fat from the pork before cooking or skim off the excess fat from the top of the curry while it's simmering.
- Substitute mustard greens: If you can't find broadleaf mustard greens, substitute them with other leafy greens such as kale, collard greens, or spinach, keeping in mind that the flavour profile may vary slightly.
- Deglaze the pan: After cooking the pork, deglaze the pan with a splash of water to incorporate any flavourful bits stuck to the bottom of the pan into the curry.
Pork and Spinach Curry (Rayo Saag Ra Sungur Ko Masu) रायो साग र सुंगूर को मासु
Ingredients
- 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
Spice Mix
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Turmeric
- 1 teaspoon Chilly powder
Instructions
Cook the Pork
- 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.
- Add the onions and fry until they become tender, fragrant and take on a light golden hue (3-5 minutes)
Add the Spices
- Add the spice mixture to the pork and combine well.
- Add the garlic and ginger paste and combine well.
- 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.
- 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.
- 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.
Cook the Mustard Greens
- Add the chopped mustard greens, cover with lid and cook for 3 minutes until the greens have wilted down.
- Uncover the lid and mix the mustard greens well with the pork.
Plating and Serving
- Dish up the curry alongside steaming hot rice or warm roti. Enjoy!
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