🇳🇵 NepalCatalog recipe
Pork cubes marinated in ginger, garlic and toasted spices, threaded on skewers and grilled hard over open flame until charred at the edges — the smell of Nepali hill-town evenings.
For 4 servings.
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Toast the cumin, coriander and sichuan peppercorn in a dry pan until fragrant, then grind coarsely.
Blend the toasted spices with garlic, ginger, mustard oil, chili powder, lemon juice and salt into a marinade.
Coat the pork cubes thoroughly and marinate at least 2 hours, ideally overnight.
Thread the pork onto skewers, leaving a little space between pieces so the heat reaches all sides.
Grill over hot direct coals, turning occasionally, until charred outside and just cooked through, 12–15 minutes.
💡 Real charcoal and real flare-ups are what make sekuwa taste like sekuwa — an indoor grill pan will get you close but not all the way there.
Rest 3 minutes, then serve with sliced onion, lemon wedges and beaten rice or roti.
Sekuwa began as fireside cooking among hill herders and is now most closely associated with Dharan in eastern Nepal, where dedicated sekuwa corners grill late into the night. It is deliberately unsauced — the marinade is a dry rub, and the flavor comes from real charcoal and real char rather than a glaze. It's typically served with beaten rice, sliced onion and a fiery chili achar rather than bread.
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