Today’s recipe is a simple pork dish contributed by food blogger Kupatia Keishing from Manipur, in the Northeast of India. It’s a dry spicy dish that is easy to cook, and incorporates the unique and beautiful flavor of culantro – also known locally as “Burma dhania” in Manipur. This dish is usually made using smoked pork, but in this version, Kupatia uses fresh pork that is prepared to taste as flavorsome like smoked pork. Let us find out how! Scroll down below for the full recipe.
Manipuri Spicy Pork Dish cooked with chili powder and Culantro
- 1 Kg Fresh Pork
- 4-5 tbsps of Local chili powder
- Culantr0 (local name “Burma Dhania”)
- 3-5 cloves of garlic
- 1 1/2 cups of hot water
- Salt to taste
Directions to Cook:
- Wash the pork thoroughly – changing water until its clean
- Boil the pork with salt for about an hour and leave it overnight
- Cut the pork into 2-3″ cubes
- Now heat a deep pot, and dry fry the chili powder and salt until this mixture turns dark brown in color
- Add hot water to the chili mixture and boil for a couple of minutes, or until it turns to dark coffee color.
- Now add the pork to the mixture and cook till it turns soft. Cook in a low flame
- Finish off by adding the culantro (Burma dhania) and cook for sometime, and then add the crushed garlic for flavor
- Serve hot with some steamed rice. Garnish with some fresh culantro leaves
Delicious spicy pork is ready! Serve hot with steamed rice. Bon Appétit!
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