Sungur ko Masu सुंगुरको मासु

• total time: 1 hour

Ingredients

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

Directions

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.

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.

Pour in half a cup of water.

On low-medium heat, cover your pot and let the curry brew for 15-20 minutes.

Turn off the heat and add the chopped coriander leaves, generously sprinkled and stirred to infuse their fresh zest.

Notes

** 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.

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