This Bihu, Cook up a Storm With Assamese Ghost Chilli & Pork

Recipe: Pork cooked in Ghost Chilli, one of the hottest chillies in the world, is a timeless dish from Assam.

Food blogger Bandana Borah Saikia cooks a traditional Assamese pork curry.

(Graphics: Arnica Kala)

Camerapersons: Athar Rathar, Shiv Kumar Maurya

Video Editor: Puneet Bhatia

Bandana Borah Saikia is a food blogger. She also runs the very popular food page ‘Red Chimney’ on Facebook. On the occasion of Bihu, she’s sharing a very popular recipe from Assam – ‘Gahori Manxho in Bhoot Jolokia and Bah Curry’ or Pork cooked in ghost chili and bamboo shoot.

Pork cooked in ghost chilli and bamboo shoots. 

(Photo: The Quint)

Ingredients:

Pork

Onions

Tomatoes

Ginger

Garlic

Ghost Chili (Bhut Jolokia)

Bhut Jolokia (Ghost Chili)  

(Photo: The Quint)

Bamboo Shoot (Normal or pickled)

Oil

Salt

Water

Pickled Bamboo Shoots. 

(Photo: The Quint)

How to cook:

1. Pressure cook the pork till four whistles

2. Strain the water and keep the meat aside

3. Chop 3-4 onions

4. Chop 3 tomatoes

5. Grind the ginger and garlic in a hand mortar

6. Heat a pan and add little oil (can be cooked without oil in pork fat too)

7. Add chopped onions and fry for 5 minutes

8. Add pork. Fry for 10 minutes so that it releases the oil

9. Add tomatoes

10. Add salt

11. Add ginger and garlic

12. Fry the mix for 5 minutes and add chopped ghost chili

13. Add chopped bamboo shoot

14. Let the mix fry for 5 minutes and then add a 1-2 cups of water

15. Cover the pan with a lid and let it cook for 10 minutes.

A traditional Assamese spreadof rice, pork curry, khar and pitha. 

(Photo: The Quint)

Serve the traditional Assamese spread of rice, pork curry, Khar (Black Lentil with Alkali), Kharuli, Chilli Pickle, Bamboo Shoot Pickle, Pitha and Laru and Tamul Paan (Betel Leaf and Nut).