Pork Curry (Sungur ko Masu) सुंगुरको मासु

Nepali Pork curry (Sungur ko Masu) is a mouth watering curry made of tender pork meat in a rich aromatic gravy that's unparalleled. Simmered in a blend of spices including timmur - a unique Himalayan pepper, lends a warm, earthy undertone. The garlic and ginger paste bring forth a pungent depth of flavour, while the tomatoes add a tangy sweetness. The cumin and coriander powders inject a deep, smoky character.

This Pork Curry is one of my absolute favourite dishes growing up. The aroma of this curry would waft through our home, and as a child, the anticipation of tucking into this dish would make me eagerly count the minutes to dinner.

Tips and Pearls

1. Choice of Meat: Opt for bone-in pork; bones impart a deeper flavour to the Pork curry. A mix of fatty pork belly with meaty pork shoulder strikes the perfect balance between tenderness and flavour.
2. Searing is Essential: Always sear the pork pieces on high heat until they're golden brown. This locks in the juices and ensures that the pork is flavourful and tender.
3. Simmer Slowly: Once all ingredients are in, simmer the Pork curry on low to medium heat. Slow cooking enhances the depth of flavours and ensures the meat is fork-tender.
4. Adjust the Heat: The number of chillies can be adjusted according to your heat preference. You can also deseed the chillies if you prefer a milder flavour.

5. Timmur - The Himalayan Secret: Timmur, or Himalayan pepper, is a distinct flavour of Nepali cuisine. If unavailable, Szechuan peppercorns can be a substitute, though timmur remains unparalleled in authenticity.

6. Water Quantity: The amount of water can be adjusted based on how thick or thin you want your curry. Remember, the meat will also release its juices, contributing to the gravy.

7. Resting Time: After cooking, let the curry rest for a bit. This allows the flavours to meld together, making every bite richer

Suggested Alterations for making Pork Curry

1. Incorporate Spinach: This not only introduces a vibrant green colour but also a delightful earthy taste, making the curry richer in flavour and nutrients. A perfect traditional example to try is Pork and Spinach Curry. Which uses a type of green called Rayo saag (mustard greens).
2. Lemongrass Infusion: Add a stalk of lemongrass while simmering the curry to infuse a citrusy aroma and refreshing taste.
3. Potatoes for Hearty-ness: Introduce bite-sized potato chunks during the simmering process. They absorb the curry flavors wonderfully and add heartiness to the dish.
4. Swap Fresh Tomatoes for Tomato Paste: If you're short on time or fresh tomatoes, use tomato paste. It provides a concentrated flavor and also gives a beautiful deep-red hue to the curry.
5. Add Yogurt or Cream: For a richer and creamier curry, stir in a dollop of plain yogurt or cream just before finishing.
6. Experiment with Proteins: While pork is the star, you can also make this curry with chicken or tofu for a different take.

Pork Curry (Sungur ko Masu) सुंगुरको मासु

Nepali Pork curry is a lip-smacking curry made of tender pork meat in a rich aromatic gravy that's unparalleled. Simmered in a blend of spices including timmur - a unique Himalayan pepper, lends a warm, earthy undertone. The garlic and ginger paste bring forth a pungent depth of flavour, while the tomatoes add a tangy sweetness. The cumin and coriander powders inject a deep, smoky character.

One of my absolute favourite dishes growing up. The aroma of this curry would waft through our home, and as a child, the anticipation of tucking into this dish would make me eagerly count the minutes to dinner.

No ratings yet

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe Facebook Email

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Course dinner, main

Cuisine nepal

Servings 10

Calories 562 kcal

Ingredients

  

1x2x3x

• 1 kg Pork Bone-in meat makes the richest curry. My favourite is a mix of pork belly and pork shoulder meat.
• 2 tablespoon Vegetable oil
• 1 Onion Medium-sized, thinly sliced
• 2 Tomatoes medium sized roughly chopped into small chunks
• 2 Fresh Chilli
• 4 Bayleaf
• 5 Cloves
• 1 tablespoon Garlic paste
• 1 tablespoon Ginger paste
• ½ teaspoon Black pepper
• 2 teaspoon Cumin powder
• 2 teaspoon Coriander powder
• 1 teaspoon Turmeric powder
• ½ teaspoon Timmur powder (Nepali Sichuan Pepper) You can substitute with Chinese Sichuan Pepper
• 2 teaspoon Salt
• 1 Cup Water
• 3 stalks Fresh coriander finely chopped

Instructions

 

Preparing the Pork

• Dice your pork into bite-sized pieces.
• In a sturdy pot, heat the vegetable oil.
• As it warms, add the bay leaves, cloves, and turmeric.
• Introduce the pork and turn to the heat to high. Keep stirring until it is golden brown and seared which usually takes around 10-12 minutes. Searing the pork pieces is Essential part as this locks in the juices and ensures that the pork is flavourful and tender.

Add the tomato and Spice

• Turn the heat to medium flame.
• Add the chopped onions to the seared Pork, letting them soften and sweeten for 3-4 minutes.
• Add in the garlic and ginger pastes, and the fresh chillies. Stir until that moment when the oil begins to separate before going to the next step
• Add in the cumin, coriander, black pepper, timmur, salt, and those luscious chopped tomatoes. Continue stirring until the tomatoes soften and create a rich sauce.

The Slow Simmer - Merging of Flavors

• Pour in half a cup of water.
• On low-medium heat, cover your pot and let the curry brew for 15-20 minutes. If you're using a pressure cooker, wait for three serene whistles. For our Instant Pot aficionados, set it for 15 minutes on high pressure.

The Final Touch - Garnishing and Serving

• Turn off the heat and add the chopped coriander leaves, generously sprinkled and stirred to infuse their fresh zest.
• Serv and pair with fragrant basmati rice, comforting roti or naan, or crunchy chiura.

** TIP: Resting Time

• After cooking, let the curry rest for a bit. This allows the flavours to meld together, making every bite richer. In fact I think any curry dish tastes better the next day when it has been left overnight fort he flavours to truly meld together and soak into the protein or vegetable.

Nutrition

Calories: 562kcalCarbohydrates: 4gProtein: 10gFat: 56gSaturated Fat: 20gPolyunsaturated Fat: 7gMonounsaturated Fat: 25gTrans Fat: 0.02gCholesterol: 72mgSodium: 619mgPotassium: 317mgFiber: 1gSugar: 2gVitamin A: 330IUVitamin C: 18mgCalcium: 24mgIron: 1mg

Keyword curry, pork

Have you tried this recipe?Tag @junifoods on instagram to let us know how it was!