Gahori Mankho|| Assamese style Pork curry

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Gahori Mankho or Assamese style pork curry is perfect for winter, holiday festivities and also for Magh bihu. The huge amount of fat oozing out from pork makes it more delectable. Since, pork releases a lot of oil, you hardly need to add oil for the preparation. A dash of mustard oil, heaps of onion, garlic, ginger and tomatoes that is all you need to prepare this finger licking pork curry.

Born and brought up in Jalpaiguri, pork was occasionally brought home by my father. My mother neither cooked the pork nor had it. But as mentioned earlier, my father was an excellent cook. Therefore, he used to cook pork in this way which Baruah uncle, our neighbor once taught him . It is from him that I have inherited the recipe.

Assamese style Pork Curry

Course: Main Course

Cuisine: Assamese (Indian)

Preparation time: 10 minutes

Cook time: 65 minutes

Servings: 3-4

Ingredients

600 grams of pork belly
2 onions finely chopped
1 tomato chopped
1 tablespoon of minced garlic
2/3 tablespoon of grated ginger
2 potatoes cubed
3-4 green chilies slit
1/2 teaspoon of cumin seeds
2-3 bay leaves
2/3 tablespoon of turmeric powder
1 tablespoon of cumin powder
1 tablespoon of red chili powder
1 tablespoon of coriander powder
Salt to taste
2 tablespoons of mustard oil
1/2 tablespoon of garam masala powder

Directions

In a kadai, add 2 tablespoons of mustard oil and heat it. Once hot, temper the oil with bay leaves and cumin seeds.
As the oil turns aromatic, add the onions and saute them for a couple of minutes.
As the onion turns translucent, add the ginger and garlic to the kadai and saute for a minute.
Add the chopped tomato to the kadai and continue sauteing for another minute.
Add the turmeric powder, salt, red chili powder, cumin powder, coriander powder and garam masala powder to the kadai along with a splash of water.
Continue sauteing till you see oil leaving the sides of the kadai.
Now, add the pork to the kadai. Fold everything together and cook the meat covered.
The meat begins to release lot of water and addition of water will not be necessary. However, if you you still need to add water, you can add about half a cup of water.
Continue cooking till the meat is almost cooked halfway. (almost for about half an hour)
Add the potato cubes to the kadai. Continue cooking till the potatoes and the meat is cooked completely and you see oil releasing sides of the kadai.
Add half a cup of water and let it simmer for 5-7 minutes.
Serve gahori manko with hot steamed rice.

Notes

You can also use pressure cooker to cook the meat. But often pressure cooking meat, spoils the texture of the meat. So, I always prefer avoiding it.
Here I have cooked the meat for about an hour with the spices. This ensures complete cooking of the meat. However, you can pre-boil the meat and add the cooked meat to the kadai. This will reduce the cooking time.

Step by step instructions to prepare Assamese style Pork Curry

In a kadai, add 2 tablespoons of mustard oil and heat it. Once hot, temper the oil with bay leaves and cumin seeds.

As the oil turns aromatic, add the onions and saute them for a couple of minutes.

As the onion turns translucent, add the ginger and garlic to the kadai and saute for a minute.

Add the chopped tomato to the kadai and continue sauteing for another minute.

Add the turmeric powder, salt, red chili powder, cumin powder, coriander powder and garam masala powder to the kadai along with a splash of water.

Continue sauteing till you see oil leaving the sides of the kadai.

Now, add the pork to the kadai. Fold everything together and cook the meat covered.

The meat begins to release lot of water and addition of water will not be necessary. However, if you you need to add water, you can add about half a cup of water.

Continue cooking till the meat is almost cooked halfway. (almost for about half an hour). Add the potato cubes to the kadai and continue cooking till the potatoes and the meat is cooked completely and you see oil releasing sides of the kadai.

Add half a cup of water and let it simmer for 5-7 minutes. Serve gahori manko with hot steamed rice.

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