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A traditional Assamese barbecue where tender pork chunks are marinated in a simple yet flavorful mix of ginger, garlic, and mustard oil, then grilled on bamboo skewers over charcoal. It's smoky, juicy, and a true taste of Northeast India.
For 4 servings
Prepare for Grilling
Marinate the Pork
Prepare the Grill
A traditional Assamese barbecue where tender pork chunks are marinated in a simple yet flavorful mix of ginger, garlic, and mustard oil, then grilled on bamboo skewers over charcoal. It's smoky, juicy, and a true taste of Northeast India.
This indian recipe takes 100 minutes to prepare and yields 4 servings. At 639.59 calories per serving with 35.5g of protein, it's a moderately challenging recipe perfect for appetizer or main_dish.
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Skewer the Pork
Grill the Khorika
Rest and Serve
Replace pork with boneless, skinless chicken thighs, cut into cubes. Reduce grilling time to 12-15 minutes or until cooked through.
Add 1 tablespoon of 'thekera' (dried mangosteen) paste or tamarind paste to the marinade for a traditional sour and tangy flavor profile.
Mix in 2 tablespoons of finely chopped fresh coriander or culantro (maan dhaniya) into the marinade for a fresh, herbal note.
Pork is an excellent source of high-quality protein, crucial for building and repairing tissues, muscle growth, and overall body function.
This dish provides essential B vitamins like Thiamine (B1), Niacin (B3), and B6, which play a vital role in energy metabolism, brain function, and the formation of red blood cells.
Pork is a good source of selenium, a powerful antioxidant that helps protect the body from damage caused by free radicals and supports proper thyroid function.
It's a traditional Assamese barbecue dish where pork ('gahori') is marinated in a simple mix of ginger, garlic, and spices, skewered on bamboo sticks ('khorika'), and grilled over charcoal.
One serving (approximately 150g) contains around 450-550 calories, primarily from the pork fat and mustard oil. The exact number can vary based on the fat content of the pork cut used.
It's a high-protein dish, which is good for muscle maintenance. However, it's also high in saturated fat and calories, especially when made with fatty cuts of pork. It's best enjoyed in moderation as part of a balanced diet.
Yes. For an oven, place skewers on a rack over a baking sheet and bake at 400°F (200°C) for 20-25 minutes, turning halfway. For a stovetop, use a grill pan over medium-high heat and cook for 15-20 minutes, turning regularly. You will miss the authentic smoky flavor from charcoal.
It's often served as an appetizer or a side dish with the main Assamese meal of rice ('bhaat'), dal ('dail'), and a vegetable stir-fry ('bhaji'). It also pairs well with puffed rice ('muri') and a simple salad.
Absolutely. Chicken (Murgir Khorika) and mutton are popular variations. Adjust cooking times accordingly; chicken will cook faster, while mutton may need a longer marination time to become tender.
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