Charcoal Dharan Sekuwa with Sesame-Radish Achar

Method

1. Pour all the mustard oil into a small pan and warm it on medium heat for 1 min 30 sec, until a first wisp of smoke rises, then take it off the heat and let it cool. You will divide this oil between the marinade, basting and the achar.

   Add in this stepMustard oil 4 tbsp

   medium heat

2. Put the cumin, coriander seeds, timur and dried chillies in a dry pan and toast on medium-low heat for 2 min, shaking the pan, until deeply fragrant and the cumin is a shade darker. Tip onto a plate, cool, then grind coarsely in a mortar or grinder. Set aside 1 teaspoon for finishing.

   Add in this stepCumin seeds 1½ tspCoriander seeds 1½ tspTimur (Nepali Sichuan pepper) ¾ tspDried red chillies 2

   medium-low heat

3. Cut the shoulder into 3 cm cubes and the belly into 2 cm pieces so they cook at the same speed. Add the finely grated garlic and ginger, the ground spices, turmeric, most of the lemon juice and salt and about two-thirds of the cooled mustard oil. Massage firmly for 3 minutes and marinate in the fridge for 4 h (up to overnight); the longer, the deeper the flavour.

   Add in this stepPork shoulder 240 gPork belly 100 gGarlic cloves 5Fresh ginger 15 gGround turmeric ½ tspLemon juice 1½ tbspSalt 1 tsp

4. Cut the radish into thick 5 cm matchsticks and squeeze out the moisture. Toast the sesame in a dry pan on medium-low heat for 2 min until golden and grind it finely. Keep 1 tablespoon of the remaining mustard oil for basting; warm the rest in a small pan, add the fenugreek and fry for 30 sec until dark brown (black means bitter). Toss the radish with the sesame, chilli powder, the remaining lemon juice and salt, and the hot fenugreek oil.

   Add in this stepWhite radish (daikon) 150 gSesame seeds 2 tbspChilli powder ½ tspFenugreek seeds ¼ tspLemon juice 1 tbspSalt ¼ tsp

   medium-low heat

5. Light the charcoal and wait 25 min: the coals should be covered in white ash and you should only be able to hold your hand 10 cm above the grate for 3 to 4 seconds (charcoal (medium heat)). Meanwhile thread the shoulder and belly alternately onto soaked skewers to make 4 skewers.

   charcoal (medium heat)

6. Grill the skewers for 12 min, turning every 2 minutes and brushing thinly with the reserved mustard oil each time. If dripping fat flares up, move the skewers aside for a moment. When the edges are charred and the centre reaches 71 °C, sprinkle with the reserved spice mix.

7. Spread the chiura on a plate, slide the meat off the skewers on top with thinly sliced red onion and coriander, and serve with the radish achar.

   Add in this stepChiura (beaten rice) 60 gRed onion 1Coriander leaves 10 g