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WAK PURA

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Summary

Yield
Servings
SourceNE Belly - The Basic North East Cook Book
Prep time
45 minutes
Cooking time
Total time
45 minutes

Description

Pork with Mustard Leaves

Ingredients

1 c
Rice
250 g
Pork
500 g
Mustard leaves
3
Green chillies
1 t
Salt
1 dr
Indigenous soda (or a pinch Sodium bicarbonate)

Instructions

  • Wash rice and soak it in water for 15 minutes and then drain off water. Spread it on a dry and clean surface, till they are crisp. Grind it to a powder.
  • Wash pork and drain thoroughly then cut into 2" pieces.
  • Wash mustard leaves and shred by hand.
  • Place pork in a pan over low heat without any oil or water, and let it cook till water from the pork evaporates and a reddish sediment starts appearing. Stir occasionally to prevent burning.
  • When the fat starts melting, mix in mustard leaves, green chillies and salt. Cook till the mustard leaves are cooked.
  • Cover pan and cook over low heat for 5-10 minutes.
  • Then add 2 cups water, and cover pan again and cook for 10 more  mitues
  • Mix the rice powder and soda or sodium bicarbonate, and simmer for 15 minutes. Cook till pork is tender and gravy thickens.

Remove from  heat, pour contents into a bowl and serve with steamed rice or pulao.
 

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