Pork Fat 'Pressure Cooked' with Fire Grilled Tomato

250 grams pork fat pressure cooked for 6 whistles with a fire grilled tomato and garlic+dry chilli paste.

Smoked Pork with Dried Bamboo Shoot

INGREDIENTS:

• Smoked Pork - 500 Grams
• Dried Bamboo Shoot - 1 Small Cup
• Tomato - 1
• Garlic - 12-15 Cloves
• Ginger - 1 Thumb Sized Piece
• Onion - 1
• Dry Red Chillies - 10-11
• Black Pepper Powder - Half Tsp
• Salt - To Taste

METHOD:

• Make a paste of the Onion, Ginger, Garlic and Dry Red Chillies. Keep aside
• Heat water
• Add the Smoked Pork and boil for 5-6 minutes
• Add the Onion, Ginger, Garlic and Dry Red Chillies paste and all the other ingredients along with Salt and mix well. Cook for another 5-6 minues
• Bring the heat to low and cook until done
• Serve with warm Rice

Fried Smoked Pork with Boga Bahak* Leaves

*-Justicia adhatoda/Adulsa/Malabar Nut

 Ingredients-

• Smoked Pork - 1/2 Kg
• Potato (Optional) - 2 (Diced)
• Tomato - 1
• Onion - 1
• Garlic - 5-6 cloves
• Ginger - 1 Thumb sized piece
• Boga Bahak Leaves (Grinded) - 5-6
• Green Chili - 5-6
• Mustard Oil - 1 Tbsp
• Turmeric powder - Half tsp
• Salt to taste

Method -

• Make a paste of the green chilies, ginger and garlic
• Heat mustard oil
• Add onion, fry till transperant
• Add tomato pieces and stir till oil separates
• Add potato pieces, turmeric powder and Salt, mix well, cover and cook on medium flame
• After 5-6 minutes add the smoked pork
• After 2-3 minutes add the green chili, ginger and garlic paste, mix well and cook on low flame
• After 4-5 minutes add the grinded boga bahak leaves, mix well and cook for another 1-2 minutes
• Serve

Pork with Mejenga

Mejenga: Zanthoxylum oxyphyllum (Scientific name)

INGREDIENTS

• 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

METHOD

• 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

 

Aaoshi (Smoked Pork with Fermented Soya Bean)

(This is a delicacy of the Sema tribe, Nagaland.)

INGREDIENTS

• Smoked Pork (Cubed) - 1 kilogram
• Tomato - 2
• Axuni (Fermented Soya Bean) - 3 tablespoons
• Garlic - 10 pods
• Green Chilli or Bhut Jolokia - According to your tolerance limit
• Salt 

 

 (Axuni/Fermented Soya Bean)

METHOD

• Make a paste of a Tomato, Green chilli/Bhut Jolokia and Garlic, keep aside
• Cook the Pork and the other Tomato with Salt in water for 15 minutes
• Add the Tomato, Green chilli/Bhut Jolokia and Garlic paste, mix well
• After 10 minutes add Axuni, mix well and cook for another 10 minutes on low flame
• Serve hot with Rice

Fried Smoked Pork with Potato and Onion

INGREDIENTS

• Smoked Pork - 1/2 Kg
• Potato - 2 Big (Diced)
• Tomato - 2 Big
• Onion - 3 Big (Cut to pieces like in the photograph)
• Capsicum - 2 Big
• Bhot Jolokia - 1
• Garlic - 10-12 Pods
• Ginger - 1 Thumb sized piece
• Mustard Oil - 1 Tbsp
• Salt to taste

METHOD

• Make a paste of the bhot jolokia, ginger and garlic pods
• Heat mustard oil
• Add Onion, fry till transperant
• Add Tomato pieces and stir till oil separates
• Add Potato pieces and Salt, mix well, cover and cook on medium flame
• After 5-6 minutes add the smoked pork and Capsicum pieces
• After 2-3 minutes add the bhot jolokia, ginger and garlic paste, mix well and cook on low flame until done
• Garnish with Coriander leaves (I've used Maan Dhania. Sc. name: Eryngium foetidum)

Pork with Dried Fermented Bamboo Shoot

INGREDIENTS

• Pork- 1 Kilogram
• Dried fermented bamboo shoot- 1 Cup
• Garlic paste- Half cup
• Dried red chilli- 10-12 (Make a paste)
• Salt to taste

METHOD

• Heat a wok
• Add Pork and roast until it gets bouncy and little cooked
• Add garlic paste, mix well, cover and cook on low flame for 15 minutes
• Add bamboo shoot, water (The meat shouldn't submerge in water) and Salt, cover again. Keep checking for every 5-10 minutes. The meat should separate from the bones when it gets cooked
• Add the dried red chilli paste and half cup water
• When water start to boil, turn off the heat. Let it cool for sometime
• Add fresh coriander leaves and serve with warm rice

Juit Pura Bilahi, Aloor logot Gahori

Pork with fire grilled Tomato and Potato

INGREDIENTS

• Pork - 500 grams
• Potato - 2
• Tomato -1
• Dry Red Chilli - 12
• Green Chilli - 5
• Ginger - 2 (Thumb sized)
• Garlic - 15 pods
• Salt to taste

METHOD

• Fire grill the Potatoes, Tomato and 10 Dry red chillies
• Make a paste of one thumb sized Ginger, 10 Garlic pods and the 10 fire grilled Dry red chillies*
• Boil the Pork in a pressure cooker with one cup water until the water evaporate completely
• Add the fire grilled Potatoes and the fire grilled Tomato (both with the burnt skin), mix
• Add the Ginger-Garlic-Dry red chilli* paste and Salt, mix well
• Cook for 6-7 whistles
• Fire grill the remaining two Dry red chillies
• Make a paste of the remaining thumb sized Ginger-5 Garlic pods and the two fire grilled Dry red chillies
• Add to the Pork, mix well and serve only with warm Rice and a dash of fresh Bhut Jolokia

Kolpatot Diya Gahori

Pork in Banana leaves

Boil the Pork then add a paste of Tomato-Garlic-Ginger and Dry Red Chillies. Add Salt and Bhut Jolokia, mix well. Wrap the Pork in Banana leaves (use two leaves) and put inside a broad saucepan, cover with a lid and cook on high flame for 10 minutes and on low flame for another 10-15 minutes.

PS: We can use Dry Bamboo Shoot instead of Tomato

Boiled Pork Fat

INGREDIENTS

• Pork Fat - 250 gms
• Dry Red Chilli - 15-20
• Garlic - 15-20 pods
• Tomato - 1
• Potato - 1 (Optional)
• Salt to taste

METHOD

• Make a paste of Dry red chillies, Garlic and Tomato
• Boil the Pork fat and Potato in 2 cups water
• Now add the Dry red chilli-Garlic-Tomato paste and Salt, mix well and cook on low flame until the gravy become thick or till done
• Serve with Rice

Assamese Easy Pork Recipe

INGREDIENTS

• Pork - 1 Kg
• Potato - 2 (Optional)
• Dry Red Chilli - 25-30
• Garlic - 15-20 cloves
• Cumin powder - 1 tsp
• Coriander leaves, Mustard oil and Salt

 PROCEDURE

• Add a tsp of Mustard oil to the Pork and mix well
• Make a paste of the Dry red chillies, Garlic cloves and Coriander leaves
• Heat a Pressure cooker and add the Pork and Potato, fry for 2-3 minutes
• Add the Dry red chillies-Garlic pods-Coriander leaves paste and Salt, mix well
• Add Cumin powder, mix again
• Add half cup Water and pressure cook for 6-7 whistles
• Serve with Rice

Lai Xaakor logot Gahori (Version 2)

Pork with Mustard Greens (Version 2)

INGREDIENTS

• Pork- 500 grams
• Mustard Green - 12-15 leaves (with the stem)
• Onion - 1
• Garlic - 8-10 pods
• Ginger - 1 half thumb sized
• Tomato - 1
• Potato - 2
• Green Chillies, Mustard Oil, Turmeric Powder, Garam Masala and Salt

METHOD

• Heat Mustard Oil
• Cut and add the Onion, fry till golden brown
• Add Turmeric powder and Salt, mix
• Add mashed Garlic pods, Ginger and Green chillies
• Add the Pork, Tomato and Potatoes, mix well and fry for 5 minutes
• Break the Mustard green leaves with hand and add, mix well and cover with a lid
• After 4-5 minutes, add Garam masala powder, mix well and bring the heat to low and cook until done.

Phoolkobir logot Gahori

Pork with Cauliflower

• Make a paste of an Onion, Garlic pods, Dry Chillies and a Tomato
• Heat Mustard oil
• Cut and add an Onion, fry till golden brown
• Add Salt and Turmeric powder
• Add the Pork, Potato and Cauliflower florets
• Add the Onion-Garlic-Dry Chilly-Tomato paste, mix well and cover
• After 5-6 minutes add 2 cups of water, cover again
• When the water starts to boil, cut and add a Tomato, Green chillies and a little Garam masala powder, mix well
• Cover again and cook on low flame until the gravy becomes thick

Khorisar logot Gahori

Pork with Bamboo Shoot

Ingredients:

• Pork-1/2 Kg
• Onion-3 (Chopped)
• Potato-2
• Bamboo Shoot- 3 Tablespoons
• Paste of 2 whole Garlics
• Green Chillies
• Mustard Oil-2 Teaspoons
• Salt

Method:

• Heat Mustard Oil in a Pressure Cooker
• Add 1 Chooped Onion, Fry
• Add Pork, Potatoes, Salt and Mix
• Add 2 cups of Water
• When the Water starts to boil add the remaining chopped Onions, Garlic paste, Green chillies and Bamboo Shoot
• Cover the lid and cook for 3 whistles
• Serve with Rice..

Dimoru Paator logot Gahori

Pork with Fig Tree leaves

This is a Karbi ethnic recipe of Assam

Ingredients:

• Pork (Should be 60% oil or lard) – ½ Kg
• Dimaru Leaves – 10-15
• Pithaguri (Rice flour) – 1 Cup
• Ginger-Garlic paste – 2 Tbsp
• Baking Soda – 1-2 pinch/es
• Green Chilly – 2-3
• Salt – To taste

Method:

• Heat pressure cooker
• Add Ginger-Garlic paste and Green Chillies
• Add grinded Dimaru leaves, Baking Soda and Salt, mix
• Add the pork. Stir for sometime
• Add 1 ½ Cups Water
• Add the pithaguri and mix well
• Close the lid and cook for 3-4 whistles

Khorikat Pura Gahori

Pork barbecued with Bamboo Sticks

• Marinate the Pork pieces with a paste of Garlic, Ginger, Green Chillies and Salt
• Make thin Bamboo sticks of arm length
• Fit the Pork pieces into the sticks and keep the sticks over earthen stove or fire
• Take care not to put the Pork pieces on fire directly, cook them with the fire heat instead
• Roll the sticks from time to time
• When the Pork pieces turn gold, yummy 'Khorikat Diya Gahori' is ready.. 

 

..Or you can barbecue the Pork first and add & mix the Garlic, Ginger, Green Chilly paste and Salt later with the Pork. Both the versions are different in  taste and yummy!

Very easy Pork recipe from North-East India

 

INGREDIENTS

• Pork- 500 grams
• Tomato- 1
• Potato- 1
• Garlic- 10 cloves
• Dry Red Chilly- 15
• Salt

METHOD

Marinate the Pork and Potato with the paste of all other ingredients for half an hour and pressure cook for 6-7 whistles. Yummy Pork is ready..

Lai Xaakor logot Gahori (Version 1)

Pork with Mustard Green*


*Mustard Green's scientific name is Brassica juncea

Ingredients:

Pork (Meat-Lard: 50:50 proportion))-500 gms
Lai Xaak-3 mutha (3 bunches)
Tomato-1 large
Onion-1 large
Garlic-1 whole (big)
Dry chillies-15 nos
Mustard oil-2 teaspoons
Salt-To taste

Method:

Make a paste of tomato, garlic and dry chillies, keep aside
Heat oil in a pressure cooker
Cut and add the onion, fry for a minute
Add the pork, fry for a minute
Add the paste of tomato, garlic, chillies and salt, mix
Add lai xaak, mix and fry for a minute
Cover the lid and cook for 4-5 whistles
Serve with Rice

Masala bin Gahori

Bland Pork

Add Tomato, green Chillies, mashed Garlic pods, Potato (optional) & a few drops of Mustard Oil of Bhut Jolokia Pickle to the Pork. Pressure cook on low flame for 4 whistles and serve with warm Rice..

Gahorir logot Kosu Xaak

Pork with Colocasia leaves

Ingredients:

1. Pork – ½ Kilogram
2. Colocasia leaves – 2 Mutha (Bunches)
3. Tomato – 1
4. Potato – 2
5. Garlic – 2 Whole
6. Dry Chilly – 5 (1 Dry BHOOT JOLOKIA would be better)
7. Green Chilly – 3 (Don’t add if prepared with Bhoot Jolokia)
8. Mustard Oil – 3 Tablespoon
9. Salt –To taste

Method:

• Marinate the pork with a paste of Tomato, Garlic and Dry Chilly.
• Heat Mustard Oil in a pressure cooker.
• Cut and add the Colocasia leaves, Potatoes, green chillies and salt with the marinated pork/ Fry for a minute or two.
• Add ½ Cup of water and cook for say 4-5 whistles.
• Serve!