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Generally wild boar is a protected species and if it's offered to you while travelling it's either domestic pork or probably illegal kill. I once asked a Vietnamese friend in north-west Vietnam how they got Wild Boar since as well as illegal it's also very difficult to find. His answer was we take a pig and prod it with an electric prod. That will get them very wild!

Reference: Appetizer – Bandel Bhutuwa (Nepali Food Recipe)


  • 1.5 Kg (~3 lbs.) piece of pork with fatty skin attached
  • 1 teaspoon cumin seeds
  • 10 garlic gloves, halved
  • 2 cm (~1 in.) ginger, julienned
  • 5 fresh red chillies, chopped
  • 1 teaspoon turmeric
  • 1/4 teaspoon asafetida
  • 5 dried red chilies
  • 60 ml (4 Tbsp) oil for stir-frying
  • Salt and Pepper


  1. Wash the pork thoroughly.
  2. In boiling salted water, cook the meat for at 15-20 minutes.
  3. Remove from the boiling water to drain; cool.
  4. Cut into 1 cm (1/2-in.) cubes with the skin attached.
  5. In a pan heat four tablespoons of oil.
  6. Add cumin seeds and dried red chillies and fry till dark and aromatic.
  7. Add garlic, ginger, chillies, turmeric and asafetida; fry for another 30 sec.
  8. Transfer meat cubes to frying pan, add salt and pepper; stir.
  9. Cook until meat pieces have turned brown and skin has become crispy.
  10. Drain excess oil on paper towels.
  11. Serve with achar (pickled vegetables or chutney selections.