Nepali Food Recipes Pickles & Chutneys Pork

Pork Leg Achar

Contributed By : Bijaya Nembang Limbu

Prep Time : 30 mins                                                       Cook Time : 60 mins
Serves: 6-8


  • 1 pork leg ( I prefer rear leg because it has more flesh), cut into  pieces
  • 100 gms, Ginger cut into julienne/ match sticks
  • 100 gms Garlic, cut into Julienne
  • 20 Fresh red chilly , sliced in the center
  • 2 tbsp Fresh lime juice
  • 3 Tomatoes, chopped
  • 2 Onions, chopped
  • 1/2 tsp Fenugreek seeds (Methi)
  • 1/2 tsp Cumin (Zeera) seeds
  • 1 tsp Coriander (Dhania) powder
  • 1 tsp Cumin (Zeera) Powder
  • 1 tsp Timmur(optional)
  • 2 tbsp Meat masala
  • 2 tbsp Cooking oil
  • Salt to taste


  1. Heat oil in a wok and put some methi seeds,wait untill it turns black. Put pork leg and stir it for 5 mins in medium fire.
  2. Heat 1 spoon oil in pressure cooker and add methi seed and kalo jeera. When methi seeds turns black, add chopped onion and stir it until it turns golden brown.
  3. Now transfer pork leg to pressure cooker and add salt, chilli powder, Jeera and dhaniya powder,meat masala,chopped tomato,timmur. Stir fry for 2 mins and add 1 cup of water.Cover the lid and wait for 5 whistle of the pressure cooker.Make sure it is in medium fire.
  4. Turn off the stove.Wait for a while to simmer. Now open the lid and add garlic,ginger,chilli and lemon juice. Stir it well and cook it for another 2 to 3 whistle in medium fire.
  5. Turn off the stove and wait for the cooker to cool down.Now stir it slowly.
  6.  It is ready to serve, serve it with plain rice or jira pulau. Enjoy.
All Recipes Pork

Spicy Pork Trotters

Prep Time : 15 mins                         Cook Time : 45 mins


  • 2 Kgs Pork Trotters ( cut into round circular chunky pieces )
  • 2 Big Onions – thinly sliced
  • 5 tbsp Roughly Mashed Ginger
  • 5 tbsp Garlic Paste
  • 1 tbsp Turmeric Powder
  • 2 tbsp Cumin Powder
  • 2 tbsp Chilli Powder
  • 25-30 Red Whole Dry Chillies ( with stalks removed …. reduce the Chillies if u have a mild stomach )
  • 3 tbsp Tomato Paste ( or 4-5 Medium Size Ripe Tomatoes )
  • 4 tbsp Oil
  • 2 Cups of Water
  • Salt according to taste


  1. Soak the Pork Trotters pieces in hot water for 15 mins. Use a knife to scrape the out skin clean and wash it well so that is there is no dirt on it . There should not be any hair or dirt on the pieces. If in doubt, hold it over the gas fire so that the outside is slighted burnt and then scrape it clean. Always ask your butcher to cut the pieces for you as it has a lot of big bones and it is difficult to cut it into pieces at home.
  2.  Heat the oil in a Pressure Cooker and add the sliced Onions and fry for 5 mins . Add the Ginger and garlic and all the whole Red Chillies and try till the onions become light brown. The Chillies should not be burnt, therefore, they are added after the onions .
  3. Add the Turmeric, Cumin, Chilli powder and salt and fry for 2 mins. Add the Pork Trotter pieces and mix well in the spices. Add the Tomatoe Paste ( or Tomatoes) and cook for 5 mins. Add the Water ( The water should be below the level of the meat. Excess water will make it watery )
  4. Put the Pressure Cooker cover and cook for 15 mins . It should not be over cooked so open and check if in doubt. if the meat is 95% cooked, then you can remove the cover and cook it in without the pressure, till the meat become soft. If there is lot of water, then cook it in the open without a lid, till the water reduces. The gravy should be thick. Now, it is ready to eat.

Note : If it is cooked one day in advance, it taste even better. Enjoy ! 🙂

Serves : 8-10