Entree: Nepal – Newari Cuisine – पालु ➤ Pālu (Hearty Newari braised pork and potato curry in a spiced tomato-onion gravy)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 35 min

Total 1 hr 50 min

Ingredients

- 1.5 lb (680 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) mustard oil or vegetable oil
- 2 medium onions, finely chopped, approx. 300 g
- 3 cloves garlic, minced, approx. 15 g
- 1 tbsp (15 g) fresh ginger, grated
- 2 large tomatoes, chopped, approx. 300 g
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes, approx. 1 lb (450 g)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1.5 g) ground turmeric
- 1/2–1 tsp (1–3 g) chili powder, to taste
- 1/2 tsp (1 g) ground timur (Sichuan pepper) or to taste
- 1 tsp (2 g) dried jimbu or 1 tbsp (3 g) chopped fresh cilantro if jimbu unavailable
- 1 cup (240 ml) water or as needed
- Salt to taste, about 1 to 1 1/2 tsp (5–8 g)
- Fresh cilantro leaves for garnish

Instructions

1. Heat the mustard oil in a heavy-bottomed pot over medium-high heat until shimmering. Add the pork cubes and brown on all sides, about 6–8 minutes; remove and set aside.
2. In the same pot, reduce heat to medium; add the chopped onions and sauté until soft and lightly golden, about 6–8 minutes.
3. Add the garlic and ginger; cook 1 minute until fragrant. Stir in cumin, coriander, turmeric, chili powder, and timur; toast the spices 30–60 seconds.
4. Add the chopped tomatoes and cook until they break down into a thick sauce, about 6–8 minutes. Return the browned pork to the pot and stir to coat with the tomato-spice mixture.
5. Pour in 1 cup (240 ml) water, bring to a simmer, cover, and reduce heat to low; braise gently until pork is tender, about 40–50 minutes.
6. Add the potato cubes and dried jimbu (or cilantro); continue simmering, covered, until potatoes are cooked through and sauce has thickened, about 15–20 minutes. Add more water if the curry becomes too dry.
7. Adjust salt to taste. Garnish with fresh cilantro leaves and serve hot with steamed rice, beaten rice, or traditional Newari sides.