Gahori with Lai Xaak

Cuisines

Best for

Recipe

Ingredients

	500 grams	Pork , with skin
	1 bunch	Mustard Green
	1 large	Onion , finely chopped
	1 tablespoon	Ginger-garlic paste
	2	Green Chili , slit
	1 teaspoon	Turmeric powder
	1 teaspoon	Cumin , powder
	1 teaspoon	Coriander powder
	1 teaspoon	Red chili powder
	2 tablespoons	Mustard oil
	1 cup	Water
	—	Salt , to taste

Instructions

1. 1 Cut the pork into bite-sized pieces, ensuring the skin is included.
2. 2 Wash and roughly chop the Lai Xaak (mustard greens).
3. 3 Heat mustard oil in a deep pan until it starts to smoke slightly.
4. 4 Add the chopped onions and sauté until they turn golden brown.
5. 5 Add the ginger-garlic paste and green chilies, and sauté for a minute until the raw smell disappears.
6. 6 Add the pork pieces and stir-fry on high heat for about 5 minutes until they start to brown.
7. 7 Reduce the heat to medium and add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well to coat the pork with the spices.
8. 8 Pour in the water and bring it to a boil. Cover the pan and let it simmer on low heat for about 20 minutes or until the pork is tender.
9. 9 Add the chopped Lai Xaak to the pan and mix well with the pork.
10. 10 Cook uncovered for another 10-15 minutes until the greens are tender and the water has reduced to a thick gravy.
11. 11 Adjust salt if necessary and remove from heat.