Tangy Pork

Its a food originated in north east part of india

Recipe by thoudam fanny of guangzhou, CN

7 comments
2 likes

its yummy!!!and suitable for people who love lil bit of tangy....

Ingredients non vegetarian 4 servings


    • 1 kg pork (fats optional)
    • 1 cup smoked bamboo shoots (soaked in hot water for about 5 mins)
    • 2 medium size potatoes diced into 4 cubes
    • 2 tomatoes diced into small cubes
    • 1 onion (finely chopped)
    • 6 cloves of garlic (paste)
    • 1/2 cup of ginger (paste)
    • 2 tbsp each of turmeric, coriander powder, jeera powder, meat masala
    • 1/2 tbsp of cinnamon powder
    • 10 red hot chillies, (finely chopped, according to preferences)
    • 3 tbsp of sunflower oil
    • salt to taste
    • 2 cups of water
    • 1/2 cup chopped coriander

    Directions

    1. Put the pork,1/3 of ginger, potatoes and 2 tbsp of salt in a pressure cooker. cook for about 50 mins. Leave it aside to cool down.
    2. In a wok heat 3 tbsp of oil. Add the onions, garlic and remaining ginger. fry till golden brown.
    3. Add turmeric, coriander powder, jeera powder and fry for about 2 mins.
    4. Now add the previously cook pork from the cooker and chillies. fry for about 10 mins. Add the bamboo shoots and fry for another 10 mins.add 1 tsp of salt.
    5. Add 2 cups of water and let it boil till the water dries up and  you get a thick rich texture.
    6. Remove from fire and add chopped coriander.
    7. Serve with steamed rice.

    Comments

    jean chaurasia

    This was okay, but I made a few changes. I put the pork pcs with ginger, salt and water (water just enough to cover the pork) in a cast-iron pot and put it on simmer. If you do not use any water the pork remains hard, so just a little is enough . Then made the gravy separately and added more red chillie powder and used tinned bamboo shoots, fresh ones are difficult to get, I left out the potatoes.

    jean chaurasia

    The dish sounds good and I'll give it a try. May I suggest cooking the pork in a cast-iron pot with water just enough to cover the pcs. and on low heat, the pieces remain intact and cook evenly. Cooking pork in a pressure cooker makes it too soft and gives off a lot of oil from the fat and tasteless. Give my suggestion a try and see the result. Happy cooking.

    thoudam fanny

    dear jean, i wasnt telling to pressure cook it...just pressure cooker makes it easier as it has low bottom...you can use pan if you want and in this process m not adding any water just dry fry with salt n ginger...after this u'll notice the water coming out of the pork..if you wanna pressure cook the pork with water then 20 mins is more than enough..

    jean chaurasia

    In direction No.1 you dont mention whether to add water to the pork, ginger, potatoes, salt in the pressure cooker and how much to add. I feel 50 mins. is too much.

    thoudam fanny

    well there are lots of places maybe anwesha hasnt visited as yet...i am from manipur and this is my style of cooking it...hope you will love it..looking forward to the day you would say "its actually good"...

    anwesha

    I UNDERSTAND THAT THIS RECIPE ORIGINATED IN THE NORTH EAST INDIA, BUT NORTH EASTERN PEOPLE DO NOT USE TURMERIC POWDER OR CUMIN SEEDS FOR THAT MATTER. HAVENT' YET TRIED THE RECIPE, BUT WOULD LIKE TO DO SO AT THE EARLIEST.

    someguy

    c's a sweetest gal..and the dish c posted is so so so delicious!!!!!///////

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