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
Build a full meal around Manipuri Pork
Get a matched combo of sides and accents
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 | Onion , sliced |
|
2 cups | Tomato , chopped |
|
2 pieces | Bay Leaf |
|
4 pieces | Green Chili , slit |
|
— | Salt , to taste |
|
— | Cilantro , fresh, 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.