Gahorir Khorika

Instructions

1. 1

   Prepare for Grilling

   • Place the bamboo skewers in a shallow dish, cover with water, and let them soak for at least 30 minutes. This prevents them from burning on the grill.
   • Wash the pork cubes under cold water and pat them completely dry with paper towels.
2. 2

   Marinate the Pork

   • In a large mixing bowl, combine the pork cubes, ginger paste, garlic paste, mustard oil, turmeric powder, red chili powder, salt, and the optional bhut jolokia paste.
   • Use your hands to mix everything thoroughly, ensuring each piece of pork is evenly coated with the marinade.
   • Cover the bowl and let it marinate for at least 1 hour at room temperature, or for a deeper flavor, refrigerate for up to 4 hours. If refrigerated, bring to room temperature 30 minutes before grilling.
3. 3

   Prepare the Grill

   • If using a charcoal grill, light the charcoal and wait until it's covered with a thin layer of gray ash. Arrange the coals for medium-high direct heat.
   • If using a gas grill, preheat it to medium-high (around 400°F or 200°C).
4. 4

   Skewer the Pork

   • Thread the marinated pork cubes onto the soaked bamboo skewers.
   • Leave a small gap (about 1/4 inch) between each piece to allow for even cooking and charring.
   • Do not pack the pork too tightly on the skewers.
5. 5

   Grill the Khorika

   • Place the skewers directly on the hot grill grates.
   • Grill for 15-20 minutes, turning the skewers every 4-5 minutes to ensure all sides are cooked evenly.
   • The pork is done when it is cooked through, tender, and has a beautiful char on the edges. The internal temperature should reach 145°F (63°C) when checked with a meat thermometer.
6. 6

   Rest and Serve

   • Once cooked, transfer the skewers to a serving platter.
   • Let the Gahorir Khorika rest for 5 minutes. This allows the juices to redistribute, resulting in more tender meat.
   • Garnish with fresh onion rings and serve immediately with lemon wedges on the side for squeezing over the pork.