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Char-grilled Pork BBQ | Dharane Kalo Bungurko Sekuwa

Dharane Kalo Bungur(Pork from Dharan) is most famous pork in Nepal. The dishes made from the pork is amazingly delicious. Dharane Bunger Ko Sekuwa is one of them...

Sekuwa is a marinated meat roasted in a natural wood/log fire in a real traditional Nepalese country style. At first the meat is mixed with natural herbs and spices and other necessary ingredients and left covered in chiller for overnight/min 8 hours. Sekuwa could be of pork, lamb, goat or chicken, or a mixture. Sekuwa is very popular in all over Nepal, especially in the Eastern Nepal and Capital City Kathmandu.

Ingredients:    6 servings

  • 2 kg Dharane Pork (bite sized or chunks)
  • 10 grams Garam Masala (Home made preffered)
  • 5 grams Turmeric Powder
  • 20 ml Lemon Juice
  • 5 ml Vinegar
  • 5 ml Soya Sauce (optional)
  • 10 grams Ginger Garlic Paste
  • 5 grams Chilly Paste
  • 20 ml Mustard Oil (optional)
  • 10 grams Mixed Spices (12 Spices prefered)
  • Salt and Pepper (as per taste)
  • Hot Chilly Sauce and Pudina Chutney/Tomato Chutney(for dip)
  • Sliced Cucumber, Tomato and Onion (for Side Salad)
  • Puffed Rice (optional)
  • Pickles (Cucumber, Carrot, Radish, Chilly & Olives) (Optional)

Steps

  1. Take a big round bowl then mix all spices and ingredients and make marinade.
  2. Add the meat in the marinade and mix well. Put the marinated meat in a container, cover it and put in chiller for overnight or at least 8 hours for the best result.
  3. Before taking out the meat. Make the grill ready (charcoal grill is preferred). Use skewers to grill the meat. 5 pieces of meat in each skewers. For chunks meat you can directly put on grill.
  4. Grill the meat is skewers in medium low heat. Turn the skewers when one side is light brown. When meat is cooked take out from the grill. 
  5. Take out the meat from the skewers and serve hot with puffed rice,side salad and dip sauce and chutney....
  6. Thick Sliced Pork can be used if skewers are not available...Cut into bite size pieces and serve... Thanks for reading my recipe.
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