Wak Mosdeng
Pork with fermented chilli-fish paste — pork (wak) diced and cooked with a freshly pounded paste of roasted dried chilli, fermented fish (berma), shallots, garlic, and ginger into a thick, dark, intensely flavoured stir-fry with no added water. The mosdeng paste is the signature flavour vehicle: the roasted chilli provides smoky heat, the berma provides savoury depth, and the shallots provide sweetness. All moisture comes from the pork itself as the fat renders. The final preparation is drier than the wahan mosdeng and more intensely spiced; the pork pieces are coated in the thick paste with the fat visible. The distinction between wahan mosdeng and wak mosdeng varies by region and family — some Tripuri communities use 'wahan' and 'wak' interchangeably, while others distinguish by preparation style or cut of pork.
Cuisines
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Recipe
Ingredients
| 200 grams | pork, cut into small pieces |
| 1 medium | onion, finely chopped |
| 2 cloves | garlic, minced |
| 1 inch | ginger, minced |
| 2 | green chilies, chopped |
| 1 tablespoon | mustard oil |
| 1 teaspoon | salt or to taste |
| 1 teaspoon | turmeric powder |
| 1 tablespoon | coriander leaves, chopped |
| 1 teaspoon | lime juice |
Instructions
- 1 Heat the mustard oil in a pan over medium heat.
- 2 Add the chopped onions and sauté until they turn translucent.
- 3 Add the minced garlic and ginger, and sauté for another minute.
- 4 Add the pork pieces and cook until they are browned on all sides.
- 5 Add the chopped green chilies, salt, and turmeric powder. Mix well.
- 6 Cover the pan and let the pork cook on low heat for about 20-25 minutes, stirring occasionally.
- 7 Once the pork is tender and cooked through, remove from heat.
- 8 Add the lime juice and chopped coriander leaves, and mix well.
- 9 Serve hot with rice or bread.
Tips
For a spicier version, increase the number of green chilies or add a pinch of red chili powder.