Pork Sekuwa
Sekuwa is one of those Nepali street foods everyone knows, in the same league as momo and chowmein.
It’s basically marinated meat, pork, chicken, mutton, buff, whatever you like, cooked over coal or wood fire.
Always eaten hot with piro achar on the side.
Today I’m making pork sekuwa. Yes, sekuwa is best off the coals. But I don’t have a grill or fire pit where I live.
So I just started making it in the air fryer instead.
Tastes similar, not exactly the same, but close enough that it does the job.
If you’re in the same boat as me with no fire pit at home, try it. This is my weeknight version now.
Ingredients For Pork Sekuwa
Meat: I’m using pork belly since it’s juicy and flavorful. You can use lean meat, but it tends to dry out. Pork belly works best.
Spices: Cumin, coriander, turmeric, red chili powder, Kashmiri chili powder, salt, black pepper, and Sichuan pepper
Oil: Mustard oil, but any vegetable oil works if you don’t have it.
Other: Minced ginger, garlic and lemon.
Instructions
- Cut pork belly into bite-sized pieces and place in a bowl.
- Add mustard oil, ginger paste, garlic paste, cumin, coriander, chili, turmeric, Kashmiri chili, Sichuan pepper, black pepper, lemon juice, and salt, and mix well.
- Cover and refrigerate for at least 30 minutes or overnight if you can plan ahead.
- Preheat the air fryer to 400°F for about 2 minutes.
- Add the pork to the basket. A single layer is ideal, but if it’s piled up, just shake more often for even cooking.
- Air fry at 400°F for 16–18 minutes, shaking or flipping halfway through, until the edges are charred and the inside is cooked through.
Serving
Usually I eat pork sekuwa with chiura (beaten rice), piro achar, and a simple side salad.
A cold drink or lassi goes really well with it too, but honestly, eat it however you like.
Even just with plain rice, it’s amazing.
Other Pork Recipe
Equipment
Ingredients
Meat
- 500 g pork belly, cut into bite-sized cubes (1.10 lb)
Spices
- 1 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp red chili kashmiri powder
- 1 tsp red chili powder
- 1 tsp turmeric powder
Oil
- 1½ tbsp mustard oil
Seasoning
- ½ tsp black pepper
- ½ tsp sichuan pepper
- ½ tbsp salt to taste
- 1 tbsp lemon juice
Other
- 1 tsp minced ginger
- ½ tbsp minced garlic
Instructions
Marinate meat
- Cut pork belly into pieces and place in a bowl.500 g pork belly, cut into bite-sized cubes (1.10 lb)
- Add all seasoning and spices to a bowl. Mix well.1 tsp coriander powder, 1 tsp cumin powder, ½ tsp red chili kashmiri powder, 1 tsp red chili powder, 1 tsp turmeric powder, 1½ tbsp mustard oil, ½ tsp black pepper, ½ tsp sichuan pepper, ½ tbsp salt to taste, 1 tbsp lemon juice
- Cover and refrigerate for at least 30 minutes. Overnight is better if you can plan ahead.
Air Fry
- Preheat the air fryer to 400°F for about 2 minutes.
- Add the pork to the basket.
- A single layer is ideal, but if it's piled up, just shake more often for even cooking.
- Air fry at 400°F for 16 to 18 minutes, shaking or flipping halfway through, until the edges are charred and the inside is cooked through.
Serving
- Finally, remove from the air fryer and serve with piro tomato achar or with some salad and chiura.
Nutrition
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!
𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!