Sungur ko masu (Nepalese pork curry)

• Heating the mustard oil until it starts to smoke is important to cook off its raw pungency.
• Add the cumin seeds and bay leaves after the oil has cooled down slightly to prevent burning resulting in a bitter flavour.
• Bloom the powdered spices until their flavours develop. Add little splashes of water whenever it starts to look dry so they don’t burn and taste bitter.
• Cook on medium-low (or even low) heat and stir occasionally to prevent burning. This will allow the pork to become tender before drying out and overcooking. Check the water levels; add small amounts if the curry dries too fast.
• Add the garam masala and timmur at the end to preserve their aroma.

• Pork belly can be used instead of pork shoulder.
• Vegetable oil or any neutral oil can be used instead of mustard oil. No need to heat until smoking.
• Sichuan peppercorn or a squeeze of lemon can be used to somewhat replicate the taste of timmur.
• If possible, use bone-in pork shoulder or belly for a richer flavour.
• Additional whole spices like black cardamom, cloves, cinnamon and star anise can be tempered in the oil alongside cumin and bay leaf for a more complex spice flavour profile. However, this will lean slightly away from traditional Nepalese flavours.

Let the curry cool to room temperature.

Refrigeration: Store in an airtight container for 3–4 days.

Freezer: Transfer to freezer-safe container or heavy-duty freezer bag and store up to 2–3 months.

If frozen, thaw overnight in the fridge before re-heating gently.

Stove: Re-heat on medium heat (bring to a simmer), stirring occasionally.

Microwave: Re-heat in a microwave-safe container on medium power, adding a splash of water if thick. Heat in 1–2 minute bursts, stirring between, until steaming hot throughout. Avoid high power to keep the pork from drying out.