Classic Manipuri Pork curry

Ingredients

  • 500 gm Pork belly
  • 2 tablespoon roughly pound garlic
  • 2 tablespoon roughly pound ginger and few thinly sliced ginger
  • 1 large onion chop
  • 1 teaspoon cumin
  • 1 1/2 teaspoon cumin powder
  • 2 tablespoon paprika(or kashmiri lal mirch)
  • 1 teaspoon hot chili powder
  • 1 teaspoon turmeric powder
  • 8-10 thorny coriander leaves
  • Salt

Instructions:

Cut the pork belly to approximately  1.5  inches thick cube and wash thoroughly.

uncooked pork
Fresh clean pork

I am going to use the pressure cooker here to cook faster. Heat up the pressure cooker in high flames. Put the washed pork into the cooker along with cumin and some salt.

Cook for about 2 mins at high flames and make sure to keep stirring.

Now throw in ginger, garlic, onion and garlic slice into the cooker. Continue to cook for another 3 mins.

Add cumin powder, chili powder, and turmeric powder into the cooker. At this point, you should lower the flame and continue to cook.

After few minutes, you will see a lot of liquid oozing out of the meat.  Keep cooking till the liquid dries up, Here you have to make sure that you do not burn it, so you really need to keep an eye at this point.

If you are a garlic lover, you may want to put a whole bulb of unpeeled garlic inside the dish.  Make sure you do not cut the roots so as to avoid the garlic being scattered all over the dish.

Now you can add 2 1/2 cups of water into the cooker.

Cover up the lid of the pressure cooker and increase the heat to high flames.

Wait for the cooker to whistle 4-5 times.  You can now turn off the flames.

You will need to wait for all the pressure to escape from the cooker. Open up the cooker and you can see a thick layer of oil floating on top of the dish. This is because I use pork belly and it contains a lot of fats. Remove the oily layer with a serving spoon.

Put the cooker back on the heat at medium flames. This is the right time to adjust the salt.

Put thorny coriander and boil it for less than a minute at medium flames.

The mouthwatering Manipuri pork thongba is already. Time to jump in. I hope you will surely like this dish, Do let me know if you ever tried this, I am eager to hear back from you

north east indian pork
Manipuri cuisine

 

5.0 from 2 reviews
Zeri's classic Manipuri Pork curry
Author: 
Recipe type: Meals
Cuisine: Manipuri
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • 500 gm Pork belly
  • 2 tablespoon roughly pound garlic
  • 2 tablespoon roughly pound ginger and few thinly sliced ginger
  • 1 large onion chop
  • 1 teaspoon cumin
  • 1½ teaspoon cumin powder
  • 2 tablespoon paprika(kashmiri lal mirch)
  • 1 teaspoon hot chilli powder
  • 1 teaspoon turmeric powder
  • 8-10 thorny coriander leaves
  • Salt
Instructions
  1. Cut the pork belly to approximately  1.5  inches thick cube and wash thoroughly.
  2. Heat up the pressure cooker in high flames.
  3. Put the washed pork into the cooker along with cumin and some salt.
  4. Cook for about 2 mins at high flames and make sure to keep stirring.
  5. Put ginger,garlic,onion and garlic slice into the cooker.
  6. Continue to cook for another 3 mins.
  7. Add cumin powder, chili powder and turmeric powder into the cooker.
  8. Lower the flame and continue to cook.
  9. After few minutes, you will see a lot of liquid oozing out of the meat.
  10. Keep cooking till the liquid dries up,
  11. Now you can add 2½ cups of water into the cooker.
  12. Cover up the lid of the pressure cooker and increase the heat to high flames.
  13. Wait for  the cooker to whistle 4-5 times.
  14. Turn off the flames.
  15. Wait for all the pressure to escape from the cooker.
  16. Open up the cooker and  you can see a thick layer of oil floating on top of the dish.
  17. Remove the oily layer with a serving spoon.
  18. Put the cooker back on the heat at medium flames. This is the right time to adjust the salt .
  19. Put thorny coriander and boil it for less than a minute at medium flames.

25 comments

  1. Plz tell me the difference of cumin powder and cumin

  2. The whole garlic? Cooked or dipped after the meat is cooked?

    1. Its fully cooked and succulent. Its pressure cooked pork.

  3. Yam haodwmale…ado pressure cooker day thongbse taste handhei haic chumbro,adu oirad Kari alt. Sijinagni…. but I find the same taste in pork. No matter how it’s cook, it always tastes? good as long as it’s not under cooked that is.

  4. I had no idea about this variety of coriander..

    1. Tabassum Kaul This is just another coriander but a bit stronger with better taste than the normal ones which are widely used in Asian cooking.

    1. Deb, you are welcome. Please do keep checking my blog and I hope you like my recipes.

  5. What can I use instead of the thorny leaves?

    1. Inez, you can just use the coriander leaves , put a little more quantity and you will do it just fine. Thanks for visiting my blog.

    2. Thank YOU for sharing such nice recipes.

  6. Chaakka laamae.. Simadi eina hek paamjabadu thoklae..

  7. Nonga nong chubane, nangna thagallak e sigi onthokna chanakhreda.

    1. Adubudi handak thoklakpadadi nangbu lemna thararoida. Swaida utli khotli mayamse loina mathang mathang..

    2. ..sure..thongdha raga loireydana

    3. Andrew
      Get into the kitchen with the recipe , you will fulfill your awesome wish 🙂

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