Pork Pitika
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
1.Place the pork cubes in a pressure cooker or a deep pot.2.Add 4 cups of water, 0.25 tsp turmeric powder, and 0.5 tsp salt.3.If using a pressure cooker, cook on medium heat for 4-5 whistles, about 15-20 minutes.4.If using a pot, bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the pork is fork-tender.5.Let the pressure release naturally if using a pressure cooker.Prepare the Pork and Aromatics
1.Once cooked, carefully drain the pork, reserving about 1/4 cup of the cooking liquid (stock).2.Allow the pork to cool slightly until it's comfortable to handle.3.Using your hands or two forks, shred the pork into fine pieces. Alternatively, you can place it on a cutting board and chop it finely.4.In a large mixing bowl, combine the finely chopped onion, minced ginger, minced garlic, and chopped green chilies.Assemble the Pitika
1.Add the shredded pork to the bowl with the aromatics.2.Pour the raw mustard oil over the mixture. Add the remaining 0.5 tsp of salt and the chopped coriander leaves.3.Using your hands is the traditional and best method. Mix everything thoroughly, gently mashing the ingredients together to meld the flavors.4.If the mixture seems too dry, add a tablespoon or two of the reserved pork stock to reach your desired consistency.Final Taste and Serve
1.Taste the pitika and adjust the salt or add more chopped chilies if desired.2.Serve immediately while warm with hot steamed rice for the most authentic experience.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use pork with a good amount of fat, like pork belly or shoulder.
- 2The pungent kick of raw mustard oil is the signature flavor of this dish. Do not substitute with other oils.
- 3Mixing with your hands is the traditional method and helps meld the flavors together beautifully.
- 4For an extra smoky flavor, you can char one of the green chilies over an open flame before chopping it.
- 5This dish is best served fresh and warm, as the raw onions will lose their crunch over time.
- 6Adjust the number of green chilies based on your spice tolerance. For extreme heat, you can use a small piece of Bhut Jolokia (ghost pepper).
- 7For a different texture, you can lightly pan-fry the boiled pork pieces before shredding to get some crispy edges.
Adapt it for your goals.
Smoked Pork
Use smoked pork instead of fresh pork for a deep, smoky flavor, a popular variation in Nagaland and other parts of Northeast India.
With Bamboo ShootWith Bamboo Shoot
Add a tablespoon of fermented bamboo shoot (khorisa) for a tangy, pungent twist, which is a classic Assamese addition.
With PotatoWith Potato
Add one boiled and mashed potato (Aloo Pitika) to the mix to create a milder, more substantial dish.
Why this is on our healthy list.
Rich in Protein
Pork is an excellent source of high-quality protein, essential for muscle building, repair, and overall body function.
Contains Allicin
The raw garlic and onion in the dish contain allicin, a compound known for its potential antibacterial, antiviral, and anti-inflammatory properties.
Pungent Power
Raw mustard oil, ginger, and chilies are known to have properties that can help clear sinuses and stimulate digestion.
Frequently asked questions
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.
