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.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Lai Shak (Northeast Fresh Mustard Greens) — 200 g (chopped)
- salt (optional) (whole)
- coriander powder — 1 tsp (ground)
- Turmeric Powder — 0.5 tsp (ground)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- Pork Belly — 250 g (chopped)
Tempering
- oil — 2 tbsp (whole)
- Cumin Seeds — 1 tsp (whole)
Method
- Wash and prepare all ingredients for Pork Mustard Leaves. Chop vegetables, marinate protein if needed.
- Heat oil in a kadhai or heavy-bottomed pan. Add tempering spices — let them splutter.
- Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste, sauté for a minute until raw smell disappears.
- Add tomatoes and cook until oil separates from the masala.
- Add dry spice powders — turmeric, red chilli, coriander powder. Mix well.
- Add the main ingredient. Mix well and coat with masala.
- Cover and cook on medium-low flame, stirring occasionally, until done.
- Adjust salt and spices. Garnish with fresh coriander leaves. Serve hot.
Common questions
- How many calories in one plate of Pork Mustard Leaves?
- 406 kcal per plate.
- How much cooking time?
- 40 min — 10 min prep, 30 min cooking.