Wahan mosdeng (pork salad)
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Boiled and fire-roasted pork tossed with onion, chilli and ginger, a favourite Tripuri dish for gatherings.
Region: TripuraOccasion: Festivals, family gatherings and guestsTime: 1 hourServes: 4Non-vegetarian
Ingredients
- 500 g pork with some fat, in large pieces
- 2 onions, thinly sliced
- 4–6 green chillies, finely chopped
- 1-inch piece ginger, finely chopped
- A handful of coriander leaves, chopped
- 1 tbsp lemon juice (optional)
- Salt to taste
Method
- Boil the pork in salted water until tender, about 30–40 minutes. Drain.
- Roast the boiled pork over a fire or on a hot pan until the outside is browned and slightly smoky.
- Cut into thin slices or small pieces.
- Toss with onion, green chillies, ginger, coriander, salt and lemon juice.
- Serve at room temperature with rice.
History
Wahan is the Kokborok word for pork, which is the most prized meat in traditional Tripuri cooking.
Significance
Wahan mosdeng is served when guests come and at celebrations, often alongside rice beer.