Chef’s choice: Smokey wonder
KATHMANDU: Days are getting breezy and cool in the evening making it even more enjoyable to try delicious BBQ on your terrace or garden. Gather your family and friends and make outdoors cooking a scrumptious one by adding this mouth-watering pork BBQ recipe presented by new Executive Chef of Radisson Hotel, Sylvester Gomes.
BBQ is always welcomed during summer and everyone can enjoy this particular dish with drinks in the evening.
“This is an easy-to-make dish and on top of that rather than using any exotic and fancy spices, we have focused in using locally available spices to give it a distinctive flavour. And we have added a little bit of Indian touch to make it taste better and different. All pork eaters will love it for sure,” says Chef Gomes.
Pork chunks Nepali-style
•Pork chunks — 1 kg (8 chunks)
•Ginger-garlic paste — 35 grams
•Lemon juice — 30 grams
•Cumin powder — 20 grams
•Chilly powder — 25 grams
•Coriander powder — 25 grams
•Finely chopped green chillies — 10 grams
•Finely chopped fresh coriander — 20 grams
•Salt to taste
•Roasted mustard oil — 15 mls
•Wild pepper powder (timur) — 10 grams
•Marinate pork chunks with rest of the ingredients overnight and grill on charcoal grill on slow fire till done.