Wild Boar Choyla
(Smoked Wild Boar Marinated in Seasoned Mustard Oil)

Ingredients:

3 lbs. piece of wild boar with fatty skin attached (pork meat can also be used)

Rub:

* 2 tablespoons curry powder
* 1 teaspoon turmeric
* 1 teaspoon chili powder
* 1 teaspoon timur (Szchwan pepper)
* 1/2 teaspoon grated nutmeg
* Salt and Pepper

Choyla Marination:

* 4 tablespoons mustard oil
* 1 tablespoon cumin seeds, toasted
* 5 red chilies, julienned
* 3 cloves garlic, halved
* 1-in ginger, sliced
* 1/2 teaspoon turmeric
* 1/4 teaspoon asafetida
* Salt and pepper

Garnish:

* 1 teaspoon fenugreek
* 10 cloves garlic, thinly sliced
* 2 tablespoons mustard oil
* 1/2 cup green onions, cut in 1-in. length

Cooking Instructions:

Wash piece of wild boar thoroughly. In a boiling salted water, cook the meat for at 15-20 minutes. Remove from the boiling water to drain. In a large bowl, coat the meat with rubbing ingredients; set aside for 10 min. Smoke-grill the meat until skin is crispy. Cut into 1/2-in. cubes with the crispy skin attached.

In a blender combine cumin seeds, chilies, three cloves of garlic, ginger, and turmeric with two tablespoons of oil to yield smooth paste. In a bowl, mix the choyla paste with the meat pieces, gradually pouring two tablespoons of oil, toss it well to coat thoroughly. To garnish, in a non-stick pan heat two tablespoons of oil, splitter fenugreek till it turns dark. Add garlic slices and fry till light brown. Pour the oil mixture over the marinated meat. Add green onions. Toss the whole mixture well. Serve with stir-fried vegetables and rice.

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Bandel Bhutuwa
(Pork Stir-Fried in Himalayan Spices)

Ingredients:

* 3 lbs. piece of pork with fatty skin attached (wild boar meat can also be used)
* 1 teaspoon cumin seeds
* 10 garlic gloves, halved
* 1 in. ginger, julienned
* 5 fresh red chilies, chopped
* 1 teaspoon turmeric
* 1/4 teaspoon asafetida
* 5 dried red chilies
* 4 tablespoons oil for stir-frying
* Salt and Pepper

Cooking Instructions:

Wash piece of pork thoroughly. In a boiling salted water, cook the meat for at 15-20 minutes. Remove from the boiling water to drain; allow cooling. Cut into 1/2-in. cubes with the skin attached.

In a non-stick pan heat four tablespoons of oil. Add cumin seeds and dried red chilies and fry till dark. Add garlic, ginger, chilies, turmeric and asafetida; fry for another 30 sec. Transfer meat cubes to frying pan, add salt and pepper; stir. Cook until meat pieces have turned brown and skin has become crispy. Adjust seasoning with salt and pepper. Drain excess oil, if necessary. Serve with achar.

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