I am a food lover, and pork is one of my favourite meats. I have put together this list of some of the tastiest pork dishes in India.
Delicious Pork Dishes From India
Pork is one of the most commonly consumed meats in the world. In India, there are many communities that traditionally do not consume this meat, although the numbers have increased over time. In general, there are just few specific regions in India where pork is widely consumed. Mostly, it is people from the northeastern regions, some parts of the southwestern coast and certain communities in Kerela.
I have created a list of some of the most delicious and popular pork dishes in this vastly diverse country. Every single dish is a must-try for all foodies.
10. Sorpotel (Goa)
Originally a Portuguese dish, sorpotel is popular in the Konkan coastal region of India, especially in Goa. The specialty is a mixture of spices cooked with the pork. A selection of garam masala spices along with the red chilli and tamarind paste form a delectable concoction. I always prefer to add some vinegar, which is optional. It goes incredibly well with the red chilli. You need to make sure the pork isn’t lean. It is the fatty quality of the pork that forms a rich gravy perfect to be eaten with rice.
9. Pork Solantulem or Amsol (Goa)
Another Goan dish but completely different in taste is pork amsol. It is simply divine, cooked with garlic, ginger, onion, and a collection of spices.
What makes this dish special is the dried kokum (Garcinia indica) fruit that adds a sweet and tangy flavor to the preparation and gives it a pinkish colour. The dish is usually prepared with a gravy, but sometimes it can also be stir-fried.
8. Coorg-Style Pandi Curry (Coorg, Karnataka)
Pandi means pork. A traditional Coorgi dish, this curry is made with an array of spices and a very special black vinegar called kachampuli, which is made from a sour fruit called kodampuli (Garcinia gummi-gutta).
It can be eaten with rice, chapattis or rotis (Indian handmade bread), aapam or dosa (breads made with fermented rice flour). The curry leaves give the dish a nice aromatic flavour. The spices must ideally be roasted individually and then ground to get the best effect.
A must-try, this dish forms a rich gravy with its various ingredients acting on the pork and its fat to mould a perfect result.
7. Pork Fry (Kerala)
A common dish in the Christian homes of Kerela, this is an interesting dry-fried dish made with shallots, ginger and garlic. Additionally, a mixture of coriander powder, chilli powder and garam masala contribute to the flavour.
Diced or grated coconut gives it a unique taste. It is usually served with rice and sometimes coriander leaves are used as garnishing giving it a nice fresh smell.
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6. Pork Momos (North Bengal and Northeast India)
When it comes to momos, pork is the ideal meat to use. Popular in Tibet, Bhutan, northern regions of West Bengal and the northeastern states of India, momos are dumplings made with minced pork meat and fat thoroughly rubbed and mixed with onions, ginger, green chillies and garlic.
Once steamed, bite into these juicy dumplings and enjoy the aftertaste that lingers in your mouth long after the momos are consumed. A plate of momos is often accompanied by a light clear soup made with pork stock.
5. Naga Pork Curry (Nagaland)
Every pork-eating state has its characteristic curry with a specific combination of ingredients that sets it apart from the others. Northeast Indian cuisine usually includes dishes that involve simple cooking with few ingredients.
Nagaland is a state with a range of dishes starkly different from other northeast states. What sets apart the naga pork curry is the use of a special red chilli commonly known as the ghost chilli. It is similar to the world-famous chilli bhut jolokia, which is primarily used in Assam. The gravy is not thick, unlike a stew. The spicy red chilli in contrast to the pungent bamboo shoots forms a very specific taste loved by the locals.
4. Smoked Pork (Nagaland)
A very common item in most Naga households, smoked pork is simply mouthwatering. It is often paired with axon, or akhuni, which is essentially fermented soya beans available in the form of powder, cakes or sometimes pickles. It has a strong pungent smell that forms an amazing combination with the smoked meat.
The meat is smoked over an open fire for hours and then stored. Various dishes can be made with this prepared pork.
One of the favourites is the dish that forms a perfect bond between the spicy red chillies and the strong-smelling axon. One needs to have a curious palate and adaptability to various cuisines to appreciate the effect of axion on the meat.
3. Jadoh (Khasi Tribe, Meghalaya)
Jadoh is a popular item among the Khasi tribe of Meghalaya. It is a simple but delicious dish that is primarily a mixture of red rice and pork meat. It is cooked with onions, ginger, garlic, green chillies and bay leaves. Sometimes, if one wishes to make it a bit fancy, sesame seeds can be added. The special red rice is what gives the jadoh its unique flavour.
The cooking together of the rice, meat and spices gives a tasty fat infused blend to the result. Since spices are few, the pork’s smell is fresh. It is always advisable to be liberal with the quantity of ginger to create a delicious aroma.
2. Classic Manipuri Pork Curry (Manipur)
Traditionally this dish is cooked with pork belly. The spices used are common Indian spices like cumin, chilli powder, turmeric powder etc.
The use of thorny coriander leaves as garnish emits a strong fresh aroma and adds an interesting texture that gives the dish its edge and sets it apart from other northeast Indian food.
1. Wahan Mosdeng (Tripura)
Wahan mosdeng, or chilli pork, is a popular dish in Tripura. It is like a salad, different ingredients tossed together. The main ingredients include pork, green chillies, ginger, onions and coriander leaves.
To add some zing, one can add a bit of lemon juice or zest. The special bit about this recipe is that the green chillies are roasted separately and then pounded to a paste along with ginger. It is very easy to make and incredibly tasty.
© 2019 Tiyasha Maitra