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.

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

- 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
- Cut the pork belly to approximately 1.5 inches thick cube and wash thoroughly.
- 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.
- Put 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.
- 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,
- Now you can add 2½ 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.
- Turn off the flames.
- 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.
- 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.
December 16, 2019 at 7:15 pm
Love your recipes esp chicken and pork curry 🙂
August 21, 2019 at 2:09 am
Turned out quite yum, loved the whole garlic bit 😊
September 14, 2017 at 5:31 pm
I like the garlic presentation
September 12, 2017 at 3:54 am
Plz tell me the difference of cumin powder and cumin
September 3, 2017 at 10:45 am
M hungry .
September 3, 2017 at 10:57 am
🙂
September 3, 2017 at 12:08 am
The whole garlic? Cooked or dipped after the meat is cooked?
September 3, 2017 at 7:34 am
Its fully cooked and succulent. Its pressure cooked pork.
September 5, 2017 at 10:41 pm
Thank you
September 15, 2019 at 2:09 am
Cooked this a number of times and it’s been a winner each time
Thanks for the super easy recipe
Any idea where I might get thorny coriander in Kolkata?
September 2, 2017 at 9:42 pm
Garlic undress cook
September 2, 2017 at 8:57 pm
Looks great
September 3, 2017 at 7:54 am
Thanks
May 27, 2016 at 3:09 pm
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.
May 9, 2016 at 12:57 pm
I had no idea about this variety of coriander..
May 9, 2016 at 4:37 pm
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.
May 5, 2016 at 9:44 am
Will do..thanks you.
May 5, 2016 at 6:58 am
Thank u for sharing the recipe
May 5, 2016 at 8:58 am
Deb, you are welcome. Please do keep checking my blog and I hope you like my recipes.
May 5, 2016 at 6:48 am
What can I use instead of the thorny leaves?
May 5, 2016 at 8:58 am
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.
May 5, 2016 at 12:09 pm
Thank YOU for sharing such nice recipes.
April 10, 2016 at 7:05 am
Chaninge da…
April 7, 2016 at 1:36 pm
Chaakka laamae.. Simadi eina hek paamjabadu thoklae..
April 6, 2016 at 1:54 pm
Nonga nong chubane, nangna thagallak e sigi onthokna chanakhreda.
April 6, 2016 at 1:56 pm
Adubudi handak thoklakpadadi nangbu lemna thararoida. Swaida utli khotli mayamse loina mathang mathang..
April 6, 2016 at 2:24 pm
..sure..thongdha raga loireydana
May 5, 2016 at 10:16 am
Andrew
Get into the kitchen with the recipe , you will fulfill your awesome wish 🙂