Wahan Mosdeng
Pork with Tripuri chilli paste — the most iconic preparation in Mwi Borok (Tripuri) cuisine: pork belly or shoulder cut into pieces and cooked with a freshly ground mosdeng paste of roasted dried red chillies, green chilli, shallots, garlic, ginger, and a small amount of berma (fermented dried fish) that functions as an umami intensifier. The pork is cooked in its own fat without added oil; as the fat renders out it fries the mosdeng paste until the raw edge disappears and the fat turns deep orange-red. Salt, turmeric, and a small amount of water are added and the whole simmered until the pork is tender and the spiced fat coats every piece. The preparation is fiery, pungent with fermented fish, and deeply savoury — a flavour profile unlike any mainland Indian pork preparation. Eaten with bangui (sticky rice) as the centrepiece of Tripuri feasts and celebrations.
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Recipe
Ingredients
| 200 grams | pork, diced |
| 2 | green chilies, chopped |
| 1 | onion, finely chopped |
| 1 tablespoon | mustard oil |
| 1 teaspoon | ginger, grated |
| 1 teaspoon | garlic, minced |
| 1 teaspoon | red chili powder |
| 1 teaspoon | salt |
| 1 tablespoon | fresh coriander leaves, chopped |
Instructions
- 1 Heat mustard oil in a pan over medium heat.
- 2 Add the chopped onions and sauté until they turn translucent.
- 3 Add the grated ginger and minced garlic, and sauté for another minute.
- 4 Add the diced pork to the pan and cook until it starts to brown.
- 5 Add the chopped green chilies and red chili powder, stirring well to combine.
- 6 Season with salt and continue to cook until the pork is fully cooked and tender.
- 7 Garnish with fresh coriander leaves before serving.
Tips
Adjust the number of green chilies to your spice preference.