Sekuwa - Nepali pork skewers
Growing up, I knew there was going to be a party the next day if my mother started marinating pork for sekuwa (sek-wa) the night before.
Bringing in flavors from the motherland, the powerful mustard flavor, ginger, and spices compliment the fatty pork. Add to it the snokey char of a coal fire or grill and you have yourself a fantastic dish for your next grill party! Give it a try and impress your guests with a whole new flavor!
Prep:
Prep time: 1 hour marination or overnight
Cook time: 8-10 mins
Ingredients:
1 lb pork belly or loin cubed (1 inch)
1 tsp turmeric powder
1 tbsp cumin powder (heap)
1 tsp chili powder/paprika
2 tsp garlic freshly ground
1 tsp ginger freshly ground
2 tbsp mustard oil or olive oil (mustard oil is the best! You can get it at Asian stores)
1/2 cup plain yogurt, optional
1 tsp salt
Recipe:
Mix all the ingredients and massage the meat until the marinade is equally distributed. You can do this in a bowl or in a gallon size ziplock bag.
Pro tip: Longer the marination, the stronger the flavor and more tender is the meat! Ginger is packed with a powerful enzyme called zingibain- a natural meat tenderizer!
Take a metal or bamboo skewer (if bamboo, soak it overnight in water) and start skewering your meat, don’t pack them in too tightly.
Grill on high, turn the skewer over every 2 -4 minutes. Cook until you get a nice char on the meat. Char on grilled meat is just * chef’s kiss *
Do a taste test and see if the pork is done to your liking! Best cooked over coal, like yakitori, but grill works just fine.
Something even more simple?
Marinate overnight with 1 cup of soy sauce and 1/4 cup mirin. Cook/grill the same way!
I hope you enjoy this recipe from my home country, I have fond memories of nights around a coal fire grilling sekuwa accompanied by a side of stories and laughter.
Perfect as finger food with beer or any beverage on a hot summer’s eve. Serve with fresh lettuce as a wrap, rice, or by itself. And don’t forget the dash of lime!
