Among the various types of achars made in Nepal, Pork Leg Achar is one made with the leg, especially the rear leg, of the pork. It is one of the popular pickles, especially in Dharan. One of the many ways of making Pork Leg Achar is given below:

Ingredients:

1 pork leg cut into pieces

100 gm julienned ginger

100 gm julienned garlic

20 fresh red chilies sliced in the center

2 tbsp fresh lime juice

3 chopped tomatoes

2 chopped onions

½ tsp fenugreek seeds

½ tsp cumin seeds

1 tsp coriander powder

1 tsp cumin powder

1 tsp timur (optional)

2 tbso meat masala

2 tbsp cooking oil

Salt to taste

Procedure:

First of all, heat oil in a wok and splatter some methi (fenugreek) seeds into it. When it turns black, add pork leg and stir it for about five minutes in medium heat. Now, heat one spoon of oil in pressure cooker and add methi seeds and kalo jeera. When it turns black, add chopped onion and stir fry it until it turns golden brown. Now, put the pork leg into the pressure cooker and then add salt, chili powder, cumin and coriander powder, meat masala, chopped tomato, timur and stir fry for about two minutes. Add a cup of water and cover the lid. Let it whistle for about five times over the medium heat. Then, turn off the stove and let the steam pass by itself. When that happens, open the lid and add garlic, ginger, chili and lemon juice. Mix it all thoroughly and cook it for another few minutes (2 to 3 whistles) over the medium heat. Turn off the stove and wait for the cooker to cool down. Serve your Pork Leg Achar with plain rice or jira pulao and enjoy.