Manipuri Pork
Pork cooked with bamboo shoots, dried red chillies, and the fermented soybean paste hawaijar — a hill community preparation that concentrates the flavours of smoked pork, fermented beans, and the slight bitterness of fresh bamboo into a deeply umami stew.
Cuisines
Manipuri
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 50 min
Total: 70 min
2-3 servings
Ingredients
| 500 grams | pork, cut into cubes |
| 1 cup | mustard oil |
| 1 tablespoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | cumin powder |
| 1 teaspoon | coriander powder |
| 2 tablespoons | ginger-garlic paste |
| 2 cups | water |
| 1 cup | sliced onions |
| 2 cups | chopped tomatoes |
| 2 pieces | bay leaves |
| 4 pieces | green chilies, slit |
| — | salt to taste |
| — | fresh coriander leaves for garnish |
Instructions
- 1 Heat mustard oil in a large pan until it starts to smoke slightly.
- 2 Add bay leaves and sliced onions to the oil, and sauté until the onions turn golden brown.
- 3 Add ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.
- 4 Add the pork cubes to the pan and stir well to coat them with the onion mixture.
- 5 Add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well.
- 6 Cook the pork on medium heat until it starts to brown slightly.
- 7 Add chopped tomatoes and green chilies, and cook until the tomatoes are softened.
- 8 Pour in water, bring the mixture to a boil, then reduce the heat to low.
- 9 Cover the pan and let it simmer for about 30-40 minutes, or until the pork is tender and the oil separates from the gravy.
- 10 Garnish with fresh coriander leaves before serving.
Tips
For a more authentic flavor, use smoked or sun-dried pork if available.