Pork Belly Recipe
Pork is a delicacy in the eastern part of Nepal, where I grew up. Skinless pork belly is cooked until soft with Nepali spices, cumin-coriander paste, ginger garlic paste, and onions... — served with tomato and Tibetan peppercorn sauce to cut the fat.
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Ingredients
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Pork Belly and Aromatics
Method
Pork Belly – Preparation and Cooking
- 1
Marinate
In a large bowl, combine finely chopped onion, ginger-garlic paste, cumin-coriander paste, turmeric, ground cumin, ground coriander, red chili powder, garam masala, and salt. Toss with the pork belly cubes until evenly coated. Cover and marinate for 30 minutes to 1 hour to let the flavors penetrate the meat.
- 2
Sear pork
Heat oil in a heavy-bottomed pot over medium-high heat. Add the marinated pork belly cubes and brown on all sides. Remove the pork to a plate and reserve the pan for the next step.
- 3
Add tomatoes and tomato puree
Return the pork to the pot. Add the chopped tomatoes and tomato puree. Stir to combine with the meat and any marinade juices.
- 4
Simmer
Add 1/2 cup water (as needed to thin the sauce). Bring to a simmer, reduce heat to low, cover, and cook for 45–60 minutes until the pork is fork-tender and the sauce thickens, stirring occasionally.
- 5
Finish sauce with peppercorns
In the last 5 minutes of simmering, add crushed Tibetan peppercorns and adjust salt to taste. Stir in garam masala and let it bloom in the sauce for a minute. If the sauce is too thick, loosen with a splash of water.
- 6
Finish and garnish
Sprinkle chopped cilantro over the pork, then remove from heat. The pork should be tender, richly spiced, and the peppercorn sauce brightens and cuts the fat.
- 7
To serve
Plate a portion of the pork belly with a generous spoon of the tomato-Tibetan peppercorn sauce. This dish pairs well with steamed rice, flatbread, or a fresh salad.
