Pork Leg Pickle (Khuttako Achar | Haddiko Achar)

Prep Time: 45 mins Cook Time: 2 hrs Brining Time: 2 hrs – overnight Serves: Above 20

Pork Leg Pickle — also known as Khuttako Achar or Haddiko Achar — is a fiery, tangy delicacy from eastern Nepal. Traditionally slow-cooked for hours, it’s often made during festivals like Dashain and Tihar. This version uses a pressure cooker to save time while keeping all the authentic flavor.

Ingredients

For the Meat:

1 kg pork leg pieces (with skin and bone)

• 800 g pork belly (for stock)

• 500 g fatty pork belly (for lard)

For the Chilies:

• 50 g boiled & dried Akabare Khursani (round chili)

• 80 g dried red chilies

For the Brine:

• 2.5 L water

• 2 tbsp vinegar (or apple cider vinegar)

• ½ tbsp sea salt

For the Stock Spices:

• 2 cinnamon leaves

• 1 black cardamom (smashed)

• 2 small cinnamon sticks

• 5 cloves

• 5 green cardamoms (lightly crushed)

• ½ tsp turmeric powder

• 1 tsp salt

Other:

• Salt to taste

• Fresh lime juice for serving

Instructions

1. Brine the pork: Mix water, vinegar, and salt. Submerge the pork leg pieces and refrigerate overnight (or at least 2 hours). This helps remove excess blood and odor.

2. Prepare the stock: Boil pork belly and brined pork leg pieces for 5 minutes. Drain and rinse. In a clean pot, add pork belly, 2.5 L fresh water, and the stock spices. Simmer for 40–45 minutes until fragrant.

3. Grill the pork leg: Grill the pork leg pieces in an air fryer at 240°C for 15 minutes, flipping once. (You can also use an oven or open flame for smoky flavor.)

4. Roast the chilies: Dry roast Akabare Khursani and red chilies until crisp and aromatic. Do not burn.

5. Cook the achar: In a pressure cooker, combine grilled pork leg, roasted chilies, and 1.5 L strained stock. Cook for 40–45 minutes on medium heat. Let the pressure release naturally, then continue cooking uncovered for 30–40 minutes until the sauce thickens and the meat turns tender and glossy.

6. Make the lard: In another pan, fry the fatty pork belly on medium heat until golden and crispy. Strain out the rendered lard. Add about 100 ml of hot lard into the achar and cook until only the flavorful oil remains.

7. Serve: Serve in small portions with a squeeze of fresh lime juice. Perfect with rice or chiura (beaten rice).

Storage: Keep in an airtight glass jar in the fridge for up to 2 months. Reheat and refresh with lime before serving again.

PabsKitchen Tip

For a deeper flavor, let the achar rest overnight before eating — the spices soak into the meat beautifully.