Bandel Bhutuwa (Wild Pork Fried in Nepali Spices)


  • 1 Kg (~3 lbs.) piece of pork with fatty skin attached 
  • 1 teaspoon cumin seeds
  • 10 garlic gloves, halved
  • 1 in. ginger, julienned
  • 5 fresh red chillies, chopped
  • 1 teaspoon turmeric
  • 1/4 teaspoon asafetida
  • 5 dried red chilies
  • 60 ml (4 Tbsp) oil for stir-frying
  • Salt and Pepper


  1. Wash the pork thoroughly.
  2. In boiling salted water, cook the meat for at 15-20 minutes.
  3. Remove from the boiling water to drain; cool.
  4. Cut into 1 cm (1/2-in.) cubes with the skin attached.
  5. In a pan heat four tablespoons of oil.
  6. Add cumin seeds and dried red chillies and fry till dark and aromatic.
  7. Add garlic, ginger, chillies, turmeric and asafetida; fry for another 30 sec.
  8. Transfer meat cubes to frying pan, add salt and pepper; stir.
  9. Cook until meat pieces have turned brown and skin has become crispy.
  10. Drain excess oil on paper towels.
  11. Serve with achar (pickled vegetables or chutney selections.