Pork Dry Fry

This serves as a great starter and the perfect accompaniment for your wine, beer or whisky!

Ingredients:

• About 300 gm fresh & tender pork (cut into pieces - small or depending on your preference) washed well
• 1 onion
• About 10 cloves of garlic
• ¼ inch garlic
• Chili powder
• Salt to taste
• One tablespoon mustard oil
• One pinch turmeric powder
Method:
Make a ginger-garlic paste and keep aside. In a cooker, add about half a cup of water and the pork pieces along with chili powder, approx. half the ginger garlic paste and turmeric powder; mix well. Pressure cook for about 5-6 whistles, if the meat’s tender. Or else, put it on for two more whistles. When it cools, take off the pork pieces.
Take a round bottom pan and heat about one tablespoon mustard oil. Add the rest of the ginger-garlic paste, followed by the pork pieces. Fry till they get a golden hue. (you may even choose to cover it with a lid). Serve hot!
Stay tuned for some more Pork recipes.

Pork with Bamboo Shoot (Khorisar Logot Gahori Mangxho)

Talk about pork and any Assamese guy is sure to go weak at the knees. Even though I was never an avid pork lover, I developed a taste for it gradually - the ‘Pork Raja Mircha’ that one of my friends (ironically not from the North East) introduced me to a few years back at Nagaland Stall (Dilli Haat) was the turning point perhaps. Now my kitchen emanates the flavors of Pork dishes – this time pork with bamboo shoot!

Ingredients:

• 300-500 gm fresh pork (cut into small pieces)
• 6-7 cloves of garlic
• 7 dried red chilies (or one bhoot jholokia – a fiery red hot chili - if you have it)
• One pinch red chilli powder (optional)
• One pinch turmeric powder
• One tablespoon sour bamboo shoot (I have used bamboo shoot pickle)
• One large onion
• Salt to taste
• Coriander leaves (optional)
• One cup of water (or depending on how thick you want the gravy)
Method:
Wash the pork well and boil it in a pressure cooker to rid all the dirt; remove after a hoot. Drain the water. Make a paste of onion, garlic, ginger and chilies and place it in the cooker along with all the other ingredients - bamboo shoot, salt, turmeric powder, red chili powder and about a cup of water. Remove after four-five hoots if the pork is tender. Else, keep it on for some more time.
Note: Avoid oil as pork oozes oil.
There are more elaborate ways to cook pork with bamboo shoot. Perhaps I’ll take a dig at them later on. Stay tuned for more!