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A hearty and rustic pork curry from Northeast India, slow-cooked with pungent mustard greens until incredibly tender. The rich flavor of the pork fat beautifully balances the slight bitterness of the greens.
Prepare the Aromatic Paste
Sear the Pork
Sauté with Aromatics
A hearty and rustic pork curry from Northeast India, slow-cooked with pungent mustard greens until incredibly tender. The rich flavor of the pork fat beautifully balances the slight bitterness of the greens.
This indian recipe takes 75 minutes to prepare and yields 4 servings. At 748.91 calories per serving with 14.56g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Wilt the Greens
Slow Cook to Perfection
Finish and Serve
For a classic Naga flavor, add 2 tablespoons of shredded fermented bamboo shoot (Bastu tenga) when you add the mustard greens. It adds a unique sour and pungent note.
While pork is traditional, you can make this dish with fatty cuts of beef or mutton. You may need to adjust the cooking time to ensure the meat becomes tender.
If mustard greens are unavailable, you can substitute with other sturdy, slightly bitter greens like collard greens or kale, though the authentic taste will differ.
Pork is an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Mustard greens are a powerhouse of nutrients, including Vitamin K for bone health, Vitamin A for vision, and Vitamin C for immune support.
The combination of garlic, ginger, and chilies provides potent anti-inflammatory and antioxidant compounds that can help support a healthy immune system.
A single serving of this dish contains approximately 720-750 calories, primarily from the pork belly. It is a rich and energy-dense meal.
This dish is high in protein, vitamins, and minerals from the pork and greens. However, it is also high in fat and calories due to the use of pork belly. It's best enjoyed in moderation as part of a balanced diet.
Yes, you can use pork shoulder, which is slightly leaner. However, the fat from the pork belly is essential for the traditional flavor and richness of this curry.
To reduce the heat, simply use fewer bird's eye chilies. You can start with 1-2 chilies or substitute them with a milder variety of green chili.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. The flavors often improve overnight.
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