Tribal-style pork curry
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Pork cooked slowly in its own fat with garlic, ginger, onion and chilli, a favourite festive dish of many tribal communities of Jharkhand.
Region: JharkhandOccasion: Festivals such as Sohrai, Karma and Christmas, and village feastsTime: 1 hr 30 minServes: 6Non-vegetarian
Ingredients
- 1 kg pork with some fat, cut in pieces
- 3 onions, sliced
- 10 cloves garlic and 5 cm ginger, crushed together
- 4–6 green chillies
- 4 dried red chillies
- 1 tsp turmeric powder
- 2 tsp red chilli powder
- 1 tsp coriander powder
- 2 tbsp mustard oil
- Salt to taste
Method
- Wash the pork and mix it with salt and turmeric.
- Heat the mustard oil in a heavy pot and add the dried red chillies.
- Add the pork and cook on medium heat, stirring, until the fat starts to melt out, about 15 minutes.
- Add the onions, ginger-garlic and green chillies and fry until the onions are soft.
- Add the chilli and coriander powders, cover and cook on low heat for 45–60 minutes, adding a little water if needed, until the pork is tender and the curry is thick. Serve with rice.
History
Many tribal communities of the Chota Nagpur plateau raise pigs and cook pork for festivals and community feasts.
Significance
Pork curry is part of the festive meal in many tribal villages of Jharkhand, shared among families and guests.