Gahori Banh Gaj
A rustic Assamese pork preparation where pieces of pork are slowly cooked with banana stem and a few simple seasonings. The banana stem turns tender and lightly sweet, soaking up the rich juices and giving the dish a homestyle, earthy finish.
For 4 servings
- prep · ~15 min
Prep the banana stem and pork.
1.Remove the tough outer layers and fibers from the banana stem.2.Chop the tender core into small pieces and rinse well.3.Wash the pork pieces and drain them thoroughly.4.Crush the ginger and garlic, then chop the onion and slit the green chilies.TIPPull away any stringy fibers from the banana stem as you slice so the final dish stays tender. - saute · ~15 min
Cook the pork with the aromatics.
1.Heat mustard oil in a heavy pan over medium heat.2.Add the onion, ginger, and garlic, then cook until the onion softens and smells sweet.3.Add the pork, turmeric powder, black pepper, and salt.4.Cook, stirring often, until the pork loses its raw color and starts releasing fat.TIPLet the pork sear lightly before stirring too much; that builds deeper flavor without extra spices. - simmer · ~40 min
Add the banana stem and simmer gently.
1.Add the chopped banana stem and green chilies to the pan.2.Mix well so the stem is coated in the pork juices.3.Pour in the water and bring everything to a gentle boil.4.Cover and cook on low heat until the pork is tender and the banana stem is soft.TIPKeep the heat low so the banana stem absorbs the meat juices while the pork turns soft. - simmer · ~5 min
Dry the dish down slightly.
Uncover the pan and cook for a few more minutes until most of the liquid reduces and the dish looks moist but not runny. Taste and adjust the salt if needed.
- serve
Serve hot with plain rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1After chopping banana stem, rinse it well and pick out any remaining strings so the final texture stays tender, not fibrous.
- 2Use pork with some fat; as it renders, it naturally enriches the banana stem without needing extra oil or heavy spices.
- 3Let the mustard oil heat until just smoky, then lower the flame before adding onion to soften its sharpness and deepen the Assamese flavor.
- 4Cut the banana stem quite small so it cooks evenly and properly absorbs the pork juices during the long simmer.
- 5Keep the simmer gentle, not rapid, or the pork can tighten before it turns tender and the stem may stay watery.
- 6Reduce the liquid at the end until the dish looks glossy and moist; this preparation should not be soupy.
- 7This dish often tastes even better after resting for 15 to 20 minutes, when the banana stem fully takes on the pork fat and aromatics.
Adapt it for your goals.
Less-spicy
Reduce or omit the slit green chilies for a milder, family-friendly version that keeps the dish's rustic pork and banana stem character.
black pepper forwardBlack-pepper-forward
Increase freshly crushed black pepper at the finish for a warmer, sharper profile without changing the dish's simple Assamese style.
brothierBrothier
Leave a little more cooking liquid if serving as a lighter rice accompaniment; the banana stem and pork juices make a delicate gravy.
fattier cutFattier-cut
Use belly or a fattier shoulder cut if you want a richer, softer result with more rendered flavor coating the banana stem.
Why this is on our healthy list.
Protein-Rich Main Dish
Pork provides substantial protein, making this a filling dish that pairs well with plain rice as a balanced meal.
Fiber From Banana Stem
Banana stem adds plant fiber and bulk to the dish, giving a lighter, more vegetable-forward contrast to the richness of the pork.
Aromatic Digestive Support
Ginger, garlic, and green chili add strong aroma and traditional digestive warmth while keeping the ingredient list simple.
Frequently asked questions
The tough outer layers should be removed and the chopped core should have very few stringy fibers left. It should feel crisp but not woody.
