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A rustic and smoky grilled pork dish from Assam, where tender pork chunks are marinated in a pungent mix of mustard oil, ginger, and garlic, then skewered and cooked to perfection over a flame. A true taste of Northeast India.
Prepare the Skewers: Submerge the bamboo skewers in water and let them soak for at least 30 minutes. This crucial step prevents them from burning during grilling.
Marinate the Pork: In a large mixing bowl, combine the pork cubes, ginger paste, garlic paste, mustard oil, turmeric powder, Kashmiri red chili powder, salt, and freshly squeezed lemon juice. Use your hands to thoroughly massage the marinade into the pork, ensuring every piece is evenly coated. Cover the bowl and refrigerate for a minimum of 2 hours, or preferably 4 hours to overnight for maximum flavor infusion and tenderization.
Skewer the Pork: Once marinated, thread the pork cubes onto the soaked skewers. Leave a small gap (about 1/4 inch) between each piece to allow for even cooking and charring. Reserve any leftover marinade in the bowl for basting.
Grill the Khorika: Preheat a charcoal grill to medium-high heat for the most authentic smoky flavor. Alternatively, use a gas grill or a stovetop grill pan. Place the skewers on the hot grill. Cook for 15-20 minutes, turning every 4-5 minutes to ensure all sides are cooked evenly. Baste the pork with the reserved marinade about halfway through the cooking time.
Check for Doneness and Rest: The pork is ready when it's tender, cooked through, and has a beautiful char on the edges. For safety and best texture, check that the internal temperature reaches 145°F (63°C). Remove the skewers from the grill and let them rest on a platter for 5 minutes. This allows the juices to redistribute, resulting in more succulent meat.
Serve: Serve the Pork Khorika hot, garnished with thinly sliced raw onions and extra lemon wedges on the side for squeezing. It pairs wonderfully with plain rice and a simple dal.
A rustic and smoky grilled pork dish from Assam, where tender pork chunks are marinated in a pungent mix of mustard oil, ginger, and garlic, then skewered and cooked to perfection over a flame. A true taste of Northeast India.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 343.83 calories per serving with 40.9g of protein, it's a moderately challenging recipe perfect for appetizer or dinner.
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This marinade works wonderfully with chicken thighs (Chicken Khorika) or mutton (Mutton Khorika). Adjust cooking times accordingly.
Thread chunks of onion, bell peppers, and tomatoes between the pork pieces for a complete kebab.
For a more complex flavor, add a tablespoon of finely chopped fresh coriander or, for a truly Assamese touch, use 'maan dhaniya' (culantro) in the marinade.
For those who love heat, add a pinch of Bhut Jolokia (Ghost Pepper) powder or a finely chopped green chili to the marinade.
Pork is a complete protein, providing all essential amino acids necessary for muscle repair, growth, and overall body function.
This dish is a good source of B vitamins, particularly B1 (Thiamine), B3 (Niacin), B6, and B12, which are crucial for energy metabolism, brain function, and red blood cell formation.
The marinade contains ginger, garlic, and turmeric, all of which are known for their potent anti-inflammatory and antioxidant compounds that help combat oxidative stress.
Garlic and lemon juice in the recipe contribute to a stronger immune system. Garlic has natural antimicrobial properties, while lemon juice provides a boost of Vitamin C.
Pork Khorika is a traditional Assamese grilled pork dish from Northeast India. 'Khorika' refers to the bamboo skewers used for grilling. The dish is known for its simple yet pungent marinade, primarily featuring mustard oil, ginger, and garlic, and its smoky flavor from being cooked over an open flame.
A typical serving of Pork Khorika (around 140g) contains approximately 350-450 calories. The exact number can vary based on the fat content of the pork cut used.
Pork Khorika can be part of a balanced diet. It is an excellent source of high-quality protein and B vitamins. However, it can be high in saturated fat, especially if made with pork belly. Using a leaner cut like pork shoulder and practicing portion control makes it a healthier choice. The grilling method is also healthier than frying.
Pork shoulder or pork belly are the best cuts. They have a good balance of meat and fat, which keeps the pork moist and flavorful during grilling. A very lean cut might become dry.
Yes. While a charcoal grill is traditional, you can cook it on a stovetop grill pan over medium-high heat. You can also bake the skewers in an oven preheated to 400°F (200°C) for 20-25 minutes, turning them halfway through.
Traditionally, Pork Khorika is served as an appetizer or as part of a main meal with plain steamed rice, a simple dal (lentil soup), and a side of fresh greens or a simple salad. Sliced raw onions and lemon wedges are essential accompaniments.
This recipe goes great with these complete meals
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