If you enjoy pork and want to incorporate leafy greens, then you should definitely try this Nepali pork sag curry recipe. It is easy to prepare and tastes perfect when served with rice.
However, this pork sag curry is one of my favorites as well.
Commonly found in eastern Nepal, this pork sag beautifully combines the protein of pork with nutrient-rich leafy greens.
After all, who doesn’t love enjoying their favorite protein with leafy vegetables? This dish is a delicious way to do just that.
If you’re looking to try an authentic Nepali recipe, this pork sag curry is a great option.
Here is a recipe for this Nepali sag pork curry that I hope you’ll enjoy as much as I do.
Ingredients For Nepali Pork Sag Curry Recipe
Here are the ingredients you need for this recipe:
Pork: You can use either pork shoulder, pork belly, or even pork loin. I am using pork loin for this recipe. Slice the pork into medium pieces. The cooking time may vary depending on the type of meat you choose. Pork shoulder takes slightly longer to cook than pork belly.
- Leafy greens: Mustard green or Bok choy (Chinese leafy vegetables). Mustard greens are the typical green used in this Nepali pork curry. But if you can’t find them, bok choy makes a good substitute. Prepare by washing bok choy and cutting the bok choy head in half.
- Onion: White or red onion.
Spices: Turmeric powder, red chili kashmiri powder, cumin, coriander powder, cumin seeds, bay leaf, cloves & cardamom.
Oil: Any vegetable oil of your choice.
Seasoning: Salt, ginger & garlic paste.
Step-By-Step Instructions With Photos
#1 Heat pan on medium heat. Once hot, add oil. Add cumin seeds, cardamom, cloves, and bay leaf. Let it cook for a minute.
#2 Add pork to the pan. Stir fry until the water from the pork has dried up.
#3. Once the water has dried, add chopped onions and cook until the onion softens. Add all spices: turmeric, red chili powder, cumin, coriander powder, ginger, and garlic paste. Combine all the ingredients well and cook for 5-10 mins on medium heat.
#4. Then add chopped tomatoes to the pan. Stir everything well and cook with the lid on medium heat. Make sure to stir a few times until the tomatoes are mushy and well-cooked.
#5. Add leafy greens to the pan once the tomatoes are cooked. Combine it well and cook with the lid on until it’s cooked thoroughly. Finally, season with salt and serve it with rice.
Tips: Don’t add water since water will come out of the leafy greens. Please ensure not to overcook Sag; otherwise, it will turn yellow.
Serving & Storage Suggestions
For an authentic Nepali dining experience, serve this pork curry over rice, or if you don’t like rice, serve it with a roti.
You can also serve it with traditional Nepali sides like daal (lentil soup), tomato pickle, cucumber salad, or spicy potato salad.
This pork sag curry keeps nicely in the fridge for a few days. You can enjoy leftovers for 4-5 days after you make it.
For even longer storage, freeze individual portions in containers or ziplock bags. They’ll last for three months in the freezer.
When you’re ready to eat one, pop it in the fridge overnight to thaw. Then heat it slowly on the stovetop or in the microwave until piping hot.
So feel free to make a big batch and store extras for easy, homemade Nepali curries.
Other Curry Recipes
Here are some other Nepali curry recipes you may enjoy trying:
Nepali Pork Sag Curry | Pork Curry With Leafy Greens
- 0.6 lb pork( pork belly or pork loin)
- 2-3 heads of bok choy (cut the bok choy head in half )
- ½ cup chopped onion
- ½ cup chopped tomatoes
- 1½ tbsp oil (any vegetable oil of your choice)
- 1 tsp turmeric powder
- 1 tsp red chili powder (Kashmiri)
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp cumin seeds
- 3 cloves
- 3 cardamom
- 2 bay leaf
- salt to taste
- 1 tbsp ginger & garlic paste
- Heat one tablespoon of oil in a pan.1½ tbsp oil
- Next add cumin seeds, cardamom, cloves, and bay leaf. Let it cook for a min.½ tsp cumin seeds, 3 cardamom, 2 bay leaf, 3 cloves
- Add pork to the pan. Stir fry until the water from the pork has dried up.0.6 lb pork( pork belly or pork loin)
- Once the water has dried, add chopped onions and cook until the onion softens.½ cup chopped onion
- Add all spices and ginger garlic paste. Combine all the ingredients well and cook for 5-10 mins on medium heat.1 tsp turmeric powder, 1 tsp red chili powder (Kashmiri), 1 tsp cumin powder, 1 tsp coriander powder, 1 tbsp ginger & garlic paste
- Then add one cup of chopped tomatoes to the pan.½ cup chopped tomatoes
- Stir everything well and cook with the lid on medium heat. Make sure to stir a few times until the tomatoes are mushy and well-cooked.
- Add bok choy to the pan once the tomatoes are cooked. Combine it well and cook with the lid on until it's cooked thoroughly.2-3 heads of bok choy
- Finally, season with salt and serve with rice.salt to taste
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!