Pork Khorika
Smoky, charred pork chunks marinated with bold Assamese spices and roasted over an open flame on bamboo skewers. This rustic street-food favorite from Assam is juicy on the inside with a fragrant, spice-crusted exterior.
For 4 servings
- prep
Soak bamboo skewers and prepare the pork.
1.Submerge 8 bamboo skewers in water for 30 minutes to prevent burning.2.Pat the pork cubes dry with a paper towel.3.In a blender, add ginger, garlic, green chili, lemon juice, mustard oil, turmeric powder, red chili powder, cumin powder, and salt.4.Blend to a smooth, thick paste.TIPLeaving a little fat on the pork keeps it juicy as it chars over the high flame. - rest · ~30 min
Marinate the pork.
1.Transfer the spice paste to a large bowl.2.Add the pork cubes and mix well, massaging the marinade into every piece.3.Cover and let it rest for at least 30 minutes at room temperature.TIPFor deeper flavor, marinate overnight in the refrigerator. - prep
Thread the pork onto skewers.
1.Thread 4-5 marinated pork cubes onto each soaked bamboo skewer.2.Leave a little gap between pieces so heat circulates evenly. - grill · ~25 min
Grill the pork skewers over charcoal.
1.Place skewers on a hot charcoal grill or directly over an open flame.2.Grill for 20-25 minutes, turning every 5 minutes with tongs.3.Cook until the exterior is nicely charred and the pork is cooked through.TIPBaste with a few drops of mustard oil midway for an extra layer of smoky flavor. - serve
Serve hot off the grill.
Slide pork off the skewers onto a plate. Serve immediately with thinly sliced raw onion and lemon wedges.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Resist the urge to trim all fat from the pork—the rendered fat keeps the meat moist over the high heat.
- 2Thread the pork cubes loosely on skewers so the hot air can circulate and char every side evenly.
- 3Soak the bamboo skewers for a full 30 minutes; skipping this leads to burnt skewers and splintered ends.
- 4Turn the skewers every 5 minutes without fail to build an even, smoky crust without burning the spices.
- 5Baste the grilling pork once or twice with extra mustard oil to intensify the characteristic Assamese smokiness.
- 6Let the marinated pork sit at room temperature for 30 minutes before grilling so it cooks more evenly.
- 7Serve immediately off the grill—Pork Khorika loses its best texture and aroma once it cools.
Adapt it for your goals.
Air-fryer method
For a quicker, indoor version, cook the skewers in an air fryer at 200°C for 12-15 minutes, turning halfway. It won't get the charcoal smokiness but still delivers a nicely charred crust.
chicken khorikaChicken khorika
Swap pork for boneless chicken thighs. They cook faster (about 15-18 minutes) and stay tender thanks to their higher fat content.
extra spicyExtra-spicy
Add 2-3 more green chilies to the marinade or a pinch of ghost pepper powder for a fiery Assam-style kick.
Why this is on our healthy list.
High-Quality Protein
Pork shoulder provides a rich source of complete protein, essential for muscle repair and satiety.
Anti-Inflammatory Spices
Turmeric and ginger are known for their natural anti-inflammatory properties, supporting joint and immune health.
Digestive Aid
Cumin and ginger in the marinade can help stimulate digestion and reduce bloating.
Frequently asked questions
Yes, you can grill the pork cubes directly on a wire rack or in a grill basket. Just be sure to cut the cubes large enough so they don't fall through the grates.
