Wak Sha Metong
Pork cooked with banana flower — fresh banana blossom cut into strips and simmered with pork in its own fat with ginger, turmeric, and dried chilli until the flower becomes completely tender and saturated with the pork juices. A Khasi household preparation made when banana trees flower in the hills of Meghalaya.
Cuisines
Meghalayan
Best for
Lunch
Dinner
Build a full meal around Wak Sha Metong
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 40 min
Total: 55 min
2-3 servings
Ingredients
|
500 grams | Pork belly , cut into cubes |
|
1 tablespoon | Mustard oil |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Black pepper powder |
|
1 teaspoon | Ginger-garlic paste |
|
2 cups | Water |
|
— | Salt , to taste |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Heat mustard oil in a pan over medium heat.
- 2 Add ginger-garlic paste and sauté until fragrant.
- 3 Add pork belly cubes to the pan and stir well.
- 4 Sprinkle turmeric powder, red chili powder, black pepper powder, and salt over the pork.
- 5 Cook the pork on medium heat until it starts to brown.
- 6 Pour in 2 cups of water and bring to a boil.
- 7 Reduce the heat to low, cover the pan, and let it simmer for about 30 minutes or until the pork is tender.
- 8 Once cooked, garnish with chopped coriander leaves before serving.
Tips
For an authentic flavor, use freshly ground black pepper.