Pork Mustard Leaves
Naga semi-dry dish of pork cooked down with fresh mustard greens (lai shak), ginger, garlic and dry spices. Best served hot with rice. About 300 calories per serving.
People also search this as pork sarson, naga pork mustard leaves.
Ingredients
- Red Chilli Powder (Lal Mirch) — 3 g
- onion — 80 g
- Turmeric Powder — 2 g
- salt — 6 g
- green chillies — 10 g
- Garlic — 15 g
- Lai Shak (Northeast Fresh Mustard Greens) — 300 g
- Pork Belly — 500 g
- Ginger — 20 g
- Water — 200 g
Method
- Cut pork into small pieces and wash well.
- Crush ginger, garlic and green chillies into a coarse paste.
- Cook pork in a dry pan till its fat melts out.
- Add onion and the ginger-garlic paste. Fry till fragrant.
- Add turmeric, chilli powder, salt and water. Cover and cook.
- Add chopped mustard leaves and mix.
- Cook uncovered till the leaves soften and it turns semi-dry.
- Serve hot with rice.
Common questions
- How many calories in one plate of Pork Mustard Leaves?
- 692 kcal per plate.
- How much cooking time?
- 40 min — 10 min prep, 30 min cooking.