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Pork with Roselle Leaves.

Pork with Roselle Leaves (Gahori Tengamora Patere)

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. It is a simple, comforting curry best eaten with short-grain sticky rice, or, for a more traditional touch, local varieties of red rice if you can find them.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 403 kcal

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.

Nutrition

Calories: 403kcalCarbohydrates: 5gProtein: 57gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 150mgSodium: 141mgPotassium: 1029mgFiber: 1gSugar: 1gVitamin A: 8IUVitamin C: 4mgCalcium: 41mgIron: 3mg
Keyword Pork with Roselle Leaves
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