MithoPork Sekuwa
Pork shoulder cut into cubes, marinated hard in mustard oil, garlic and timur, and grilled over wood coals until the fat catches. The bhatti order that arrives smoking, with raw onion and achar on the side.
Ingredients
- 500 g Pork shoulder, cut into 3 cm cubes
- 3 tbsp Mustard oil
- 1 tbsp Garlic paste
- 1 tbsp Ginger paste
- 1 tsp Timur (Sichuan pepper), ground
- 1 tbsp Red chili powder
- 1/2 tsp Turmeric
- 1 medium Onion, sliced
- 1 Lemon
- to serve Tomato achar
- to taste Salt
Steps
- Serves 3. Mix the mustard oil, garlic, ginger, timur, chili powder, turmeric and salt into a thick paste.
- Rub it into the pork and marinate at least an hour, overnight if you can. Pork shoulder takes marinade far better than lean cuts do.
- Thread onto skewers, leaving gaps so the heat reaches every face.
- Grill over hot coals 15-20 minutes, turning every few minutes, until the outside chars and the fat renders and crisps.
- Rest 5 minutes, then squeeze over the lemon.
- Serve with raw sliced onion and tomato achar.
Nutrition
| Per serving (1 plate · skewered grilled pork) | Per 100 g |
|---|---|
| 542 kcal | 241 kcal |
| Protein: 35.6 g | 15.8 g |
| Carbs: 5.2 g | 2.3 g |
| Fat: 41.9 g | 18.6 g |
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