Pork with Roselle Leaves (Gahori Tenamora Pate)
This Assamese-style pork dish is slow-cooked until tender and finished with sour roselle leaves for a citrusy brightness that balances the richness of the meat. A simple, comforting curry that pairs perfectly with steamed rice.
Recipe Video
Ingredients Notes
- Pork Belly: Fatty pork belly is essential for building richness and a tender texture. If you prefer, you can substitute pork shoulder, though it will be slightly leaner.
- Mustard Oil: Adds authentic, pungent depth. Cooking oil or ghee can be used if mustard oil is unavailable but it’s best with mustard oil!
- Fresh Ginger and Garlic: Used both in the paste and in the base, these aromatics give the curry its signature warmth.
- Green Chilies: Provide gentle heat that balances the richness of the pork. You can adjust the quantity to suit your preference.
- Onion: Yellow or red onions both work well.
- Crushed Black Pepper: Adds earthy warmth and complements the sourness of the roselle leaves. Freshly ground pepper is preferred.
- Ground Cumin: Adds a warm and earthy flavor.
- Turmeric: Lends earthy notes and a golden color to the curry. Just a small amount is needed.
- Roselle Leaves: Fresh roselle leaves bring a unique, sour note.
- Fresh Lemon Juice: Enhances the sourness of the roselle and balances the richness of the pork belly.
- Water: Used to simmer and adjust the consistency of the sauce.
Expert Tips
Render and caramelize: After simmering, let the pork cook uncovered so the liquid gradually evaporates and the fat renders out. This step concentrates the flavors and allows the pork to brown lightly, adding richness and a subtle sweetness to the dish.
Add roselle leaves on top and steam: Place the roselle leaves in a pile on top of the pork, then cover the pot with a lid. The steam will help the leaves wilt gently, making it easier to mix them evenly into the curry.
Storage and Leftovers
Allow leftover curry to cool completely before transferring it to an airtight container. Refrigerate for up to 3 days. The flavors deepen and become more complex after a day, making leftovers especially delicious.
Reheat gently in a saucepan on the stovetop over medium-low heat, stirring occasionally. If the sauce has thickened in the fridge, add a small amount of water or broth to restore the original consistency.
To reheat in the microwave, place the curry in a microwave-safe dish and cover loosely. Heat on medium power in 1-minute intervals, stirring between each, until warmed through. Add a splash of water if needed to reach your preferred consistency.
More Recipes You May Like:
- Pork Pandi Curry
- Black Sesame Pork (Dohneiiong)
- Pork Vindaloo (Authentic Indian Recipe)
- Keto Pork Vindaloo
- Indian Rice Recipe (like your local curry house)
Pork with Roselle Leaves (Gahori Tenamora Pate)
Ingredients
For the Paste:
- 2 green chilies chopped
- 10 grams fresh ginger chopped
- 8 cloves garlic
For the Curry:
- 1 kilogram pork belly cut into bite-sized pieces
- 2 tablespoons mustard oil
- 100 grams onion thinly sliced (about 1 small onion)
- 1 teaspoon crushed black pepper
- 1 teaspoon ground cumin (jeera)
- ¼ teaspoon turmeric
- 1 ½ cup fresh roselle leaves
- 1 teaspoon fresh lemon juice
- 1 cup water plus more if needed
- salt
Instructions
Prepare the paste:
- Using a mortar and pestle, pound together the green chilies, ginger, and 15 grams of garlic into a coarse paste. Set aside.
Start the curry:
- Heat the mustard oil in a large heavy pot or Dutch oven over medium heat. Add the sliced onion and cook for about 5 minutes, or until translucent.
- Add the pork belly to the pot and season with salt. Stir well to coat the meat in the onions and oil. Cook for 3–4 minutes.
- Pour in 1 cup of water. Cover the pot and simmer for 30 minutes, or until the pork is nearly tender.
Reduce and caramelize:
- Uncover the pot and continue cooking, stirring occasionally, until most of the liquid evaporates and the pork begins to fry gently in its own rendered fat.
- Sprinkle in the crushed black pepper, cumin, and turmeric. Add the coarse chili-ginger-garlic paste. Stir and cook for about 5 minutes, until the spices are aromatic and the pork is golden brown.
- Deglaze the pan with a splash of water and mix well.
Add roselle leaves and finish:
- Pile the roselle leaves on top of the pork. If needed, cover and cook for 5 minutes to let the leaves wilt.
- Once the leaves have softened, stir everything together. Add a little more water if the pan is too dry. Bring to a boil, cover, and cook for another 5 minutes.
- Uncover and simmer until the sauce thickens to your preferred consistency and the pork is tender.
Serve:
- Turn off the heat and stir in the lemon juice. Taste and adjust seasoning if needed.
- Serve hot with steamed rice.
