Pork Shapta – A Spicy Tibetan Delicacy
Image Credit: Shapta can be enjoyed with Tingmo and hot soup| Picture credit - Risha

The Tibetan cuisine is full of hidden, underrated gems. There are so many dishes that are waiting to be discovered by the mainstream bunch of foodies. But on a second thought, the under-exposure of some of these dishes have helped retain the authenticity of them. For example, laphing has been so hyped on social media and otherwise that so many unauthentic versions of the dish have taken over the market. So, being a little less known comes with both, advantages and disadvantages. One such Tibetan dish that has not gained such immense popularity is Shapta.

Shapta is a meat dish that can be made with chicken, mutton, pork, buff or beef. It can be had both as a dry, spicy dish or as a mild, gravy one. With mostly organic spices, shapta is a welcome change as compared to other overpoweringly spicy dishes. Along with being very delicious, it is also very easy to make. It completely depends upon your preference, if you want to make shapta with chicken, pork or any other meat that suits your palate. Today, we will share a very simple pork shapta recipe recipe for you.

Shapta can be dry or have a runny gravy

  • 250 gms thinly sliced pork
  • Soy sauce
  • 1 Chopped garlic
  • 1 Chopped onion medium
  • 10-12 green chillies
  • 1 chopped capsicum
  • Pork stock
  • Sliced Ginger
  • Spring onion
  • 2 tbsp oil
  • Pepper
  • Salt as required 


  • Marinade the pork in soy sauce for 2 hours.
  • Heat oil in a pan and cook the pork till they become tender.
  • In the same pan, add the chopped garlic, chilli and ginger and cook till golden.
  • Then add sliced onions and cook till they are tender.
  • Add the capsicum and fry the veggies till they are cooked, yet a little crispy.
  • Now, add your fried pork slices, along with pepper powder.
  • Cook for 5 minutes on medium flame and add the pork broth, according to the consistency of the gravy that you want.
  • Add salt according to taste.
  • Cover and cook on low flame for 10 minutes.
  • Sprinkle with some freshly cut spring onions and turn off the flame. 

Your pork shapta is ready. Serve it with the Tibetan bread called Tingmo or even with steamed rice if you have made a runnier gravy. This is one of the most fulfilling meals that you will ever have.