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22 Jan 2013

Pork with Mejenga

Mejenga: Zanthoxylum oxyphyllum (Scientific name)

  • Pork - 500 gms (Half Kilogram)
  • Mejenga Seeds - 1.5 tsp (Powdered)
  • Garlic - 6-8 cloves
  • Tomato - 1 (Fire grilled)
  • Dry Red Chillies - 3-4 (Fire grilled)
  • Salt to taste
  • Make a fine paste of garlic cloves, tomato and dry red chillies, keep aside
  • Heat a wok
  • Add pork and roast until it gets bouncy and little cooked
  • Add garlic/tomato/dry red chilli paste, mix well, cover and cook on low flame for 15 minutes
  • Add mejenga seeds powder, water (The meat shouldn't submerge in water) and Salt, mix well and cover again.
  • Keep checking for every 5-10 minutes. The meat should separate from the bones when it gets cooked
  • Add half cup water again
  • When water start to boil, turn off the heat. Let it cool for sometime
  • Add fresh coriander leaves and serve with warm rice

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