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A hearty and rustic pork curry from Assam, slow-cooked with pungent mustard greens. The rich flavor of the pork fat melts into the sharp, peppery greens, creating a truly unique and comforting dish best served with steamed rice.
For 4 servings
Prepare Ingredients (Approx. 15 mins)
Sauté Aromatics (Approx. 10 mins)
Cook the Pork (Approx. 50 mins)
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A hearty and rustic pork curry from Assam, slow-cooked with pungent mustard greens. The rich flavor of the pork fat melts into the sharp, peppery greens, creating a truly unique and comforting dish best served with steamed rice.
This indian recipe takes 80 minutes to prepare and yields 4 servings. At 481.4 calories per serving with 36.38g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Add Mustard Greens (Approx. 12 mins)
Final Touches and Serving (Approx. 3 mins)
You can add 1-2 cubed potatoes or some bamboo shoots along with the pork to make the curry even heartier. Adjust water and cooking time accordingly.
If Lai Xaak is unavailable, you can substitute it with other robust greens like spinach (palak) or collard greens. Note that spinach will cook much faster.
This recipe works well with mutton, but you will need to increase the simmering time to 60-75 minutes or use a pressure cooker to ensure the meat is tender.
Pork is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Mustard greens are a powerhouse of nutrients, packed with vitamins A, C, and K, as well as minerals like calcium and iron, supporting vision, immunity, and bone health.
Both mustard greens and spices like turmeric contain powerful antioxidants that help protect the body against cellular damage caused by free radicals and reduce inflammation.
A single serving of Gahori Lai Xaak contains approximately 500-550 calories. This is an estimate and can vary based on the fat content of the pork and the amount of oil used.
Gahori Lai Xaak is a traditional, hearty dish. While the pork provides high-quality protein, it is also high in saturated fat. The mustard greens are incredibly nutritious, offering vitamins A, C, K, and fiber. It's best enjoyed in moderation as part of a balanced diet.
While Lai Xaak provides the authentic pungent flavor, you can substitute it with other sturdy, slightly bitter greens like spinach (palak), collard greens, or even kale. The cooking time for these substitutes may need to be adjusted.
Yes, you can substitute pork with chicken. Use bone-in chicken pieces for more flavor. You will need to reduce the slow-cooking time in step 3 to about 20-25 minutes, as chicken cooks much faster than pork.
Mustard greens can be sandy. To clean them effectively, submerge the leaves in a large bowl of cold water, swish them around, and let them sit for a few minutes for the grit to settle. Lift the leaves out of the water (don't pour the water out over them) and repeat the process 2-3 times with fresh water until no grit remains at the bottom of the bowl.
If your curry is too thin, simply remove the lid after the greens have cooked and simmer the curry on medium-high heat for a few more minutes. This will allow the excess water to evaporate and the gravy to thicken.