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A quintessential Assamese delicacy, this dish features succulent pork slow-cooked with earthy fiddlehead ferns (Dhekia Xaak). Infused with the pungent aroma of mustard oil and a simple blend of spices, it's a rustic, semi-dry curry that captures the authentic flavors of Northeast India.
Prepare Ingredients (15 mins)
Sauté Aromatics (10 mins)
Cook the Pork (45 mins)
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A quintessential Assamese delicacy, this dish features succulent pork slow-cooked with earthy fiddlehead ferns (Dhekia Xaak). Infused with the pungent aroma of mustard oil and a simple blend of spices, it's a rustic, semi-dry curry that captures the authentic flavors of Northeast India.
This indian recipe takes 80 minutes to prepare and yields 4 servings. At 504.39 calories per serving with 27.4g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Add Ferns and Finish (10 mins)
Serve
Add 1/4 cup of fermented or fresh bamboo shoots along with the pork for a tangy, pungent flavor profile characteristic of many Northeast Indian dishes.
Include one large potato, cut into cubes, and add it with the pork to make the dish more substantial and hearty.
For a version with more gravy, add an extra cup of hot water when cooking the pork and simmer until the desired consistency is reached. Adding one chopped tomato with the onions can also create a richer base.
Pork is a complete protein, providing all the essential amino acids necessary for muscle repair, growth, and maintaining overall body functions.
Fiddlehead ferns are a powerhouse of nutrients, including Vitamin A, Vitamin C, and manganese. These contribute to better vision, a stronger immune system, and healthy bones.
The key spices used, such as ginger, garlic, and turmeric, are known for their natural anti-inflammatory properties, which can help reduce inflammation in the body.
Dhekia Xaak is the Assamese name for fiddlehead ferns, the coiled fronds of a young fern. They have a unique, earthy flavor similar to asparagus or green beans. If you can't find them, asparagus spears or French beans can be used as a substitute, though the authentic taste will differ.
Yes, you can. For chicken, the cooking time will be much shorter (around 20-25 minutes). For mutton, you will need to cook it for much longer (1 to 1.5 hours) or use a pressure cooker to tenderize the meat before adding the ferns.
It offers a balance of nutrients. Pork provides high-quality protein, while fiddlehead ferns are rich in vitamins and antioxidants. However, the dish uses fatty cuts of pork and oil, making it high in calories and fat. It is best enjoyed in moderation as part of a balanced diet.
A single serving of this dish contains approximately 480-550 calories, primarily depending on the fat content of the pork cut used.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often meld and taste even better the next day. Reheat thoroughly in a pan or microwave before serving.