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A rustic and fiery Assamese delicacy, this mashed pork dish gets its signature pungent kick from raw mustard oil, ginger, and green chilies. It's incredibly simple to make and bursting with bold, smoky flavors.
For 4 servings
Cook the Pork
Prepare the Pork and Aromatics
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A rustic and fiery Assamese delicacy, this mashed pork dish gets its signature pungent kick from raw mustard oil, ginger, and green chilies. It's incredibly simple to make and bursting with bold, smoky flavors.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 311.48 calories per serving with 34.72g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Assemble the Pitika
Final Taste and Serve
Use smoked pork instead of fresh pork for a deep, smoky flavor, a popular variation in Nagaland and other parts of Northeast India.
Add a tablespoon of fermented bamboo shoot (khorisa) for a tangy, pungent twist, which is a classic Assamese addition.
Add one boiled and mashed potato (Aloo Pitika) to the mix to create a milder, more substantial dish.
Pork is an excellent source of high-quality protein, essential for muscle building, repair, and overall body function.
The raw garlic and onion in the dish contain allicin, a compound known for its potential antibacterial, antiviral, and anti-inflammatory properties.
Raw mustard oil, ginger, and chilies are known to have properties that can help clear sinuses and stimulate digestion.
A single serving of Pork Pitika (approximately 190g) contains around 450-550 calories, primarily from the pork fat and mustard oil. The exact count can vary based on the fattiness of the pork cut used.
Pork Pitika is a high-protein dish due to the pork. However, it's also high in fat, especially if using pork belly. The raw ginger, garlic, and onion offer health benefits, but it should be consumed in moderation as part of a balanced diet.
The pungent, sharp flavor of raw mustard oil is the signature characteristic of Pork Pitika. Substituting it with another oil will significantly change the taste and it will no longer be an authentic Assamese pitika. It is not recommended.
Pork Pitika is traditionally served as a side dish with steamed rice (bhaat) and a simple dal (masoor dal is common in Assam). It pairs well with fresh greens or a simple salad.
It's best eaten fresh as the raw onions will lose their crunch and become pungent. However, you can store leftovers in an airtight container in the refrigerator for up to 1-2 days. The flavor will intensify over time.