Jharkhand Pork Curry
Country pork (raised by tribal communities) cut into thick pieces and cooked with mustard oil, onion, garlic, ginger, tomato, and a minimal blend of whole spices — earthier and less complex than any restaurant pork curry, the tribal preparation emphasises the clean flavour of the meat over masala. A daily protein for Santali, Munda, and Ho households.
Cuisines
Jharkhand
Best for
Lunch
Dinner
Build a full meal around Jharkhand Pork Curry
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 45 min
Total: 65 min
2-3 servings
Ingredients
|
500 grams | Pork , cut into cubes |
|
2 tablespoons | Mustard oil |
|
1 teaspoon | Cumin , seeds |
|
2 pieces | Bay Leaf |
|
2 pieces | Chili , dry red |
|
1 cup | Onion , finely chopped |
|
1 tablespoon | Ginger-garlic paste |
|
2 teaspoons | Coriander powder |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Garam masala |
|
2 cups | Water |
|
— | Salt , to taste |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Heat mustard oil in a pan until it starts to smoke.
- 2 Add cumin seeds, bay leaves, and dry red chilies. Sauté for a few seconds until aromatic.
- 3 Add the chopped onions and sauté until they turn golden brown.
- 4 Stir in the ginger-garlic paste and cook for 2-3 minutes until the raw smell disappears.
- 5 Add the pork cubes and sauté on medium heat until they are browned on all sides.
- 6 Mix in the coriander powder, turmeric powder, red chili powder, and salt. Cook for another 5 minutes.
- 7 Pour in the water and bring the curry to a boil.
- 8 Reduce the heat, cover, and let it simmer for 30-35 minutes or until the pork is tender.
- 9 Sprinkle garam masala and stir well.
- 10 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, marinate the pork in yogurt and spices for an hour before cooking.