Wookhan

Pork Stew

Non-vegetarian●●●Origin Tribal North East IndiaPrep 15 minutesCook 45 minutes

A comforting, light pork stew gently simmered with onions, fresh chillies, and ginger. It yields tender meat in a savoury, lightly spiced broth.

Ginger seasoning

5 gAdded to the stew with the aromatics (step 2)

Ginger paste · Adrak Paste Make it: Pisi Adrak →

5 g1 teaspoon

aromatic

Keep ready to stir directly into the pan.

Everything else

Pork · Suar ka Goshtcut into medium-sized pieces

1000 g

meat

Green chilli · Hari Mirchde-seeded and chopped

30 g5 chillies

vegetable

Onion · Pyazchopped

450 g3 onions

vegetable

Salt · Namak

to taste

salt

Method

Put 1000 g pork into a large, heavy-based pan along with 625 g water and bring to a boil. Lower the heat, cover the pan, and simmer gently for 30 minutes.
Stir in 450 g onion, 30 g green chilli, the ginger seasoning, and salt to taste. Continue simmering for 15 minutes, stirring frequently, until the meat is tender.

Don't have something?

Pork

Lamb shoulder
Use equal weight, diced similarly. Cook using the same slow braising method; lends a richer, slightly gamier flavour and retains moisture well.
Chicken
Use equal weight of bone-in thighs. Cut into pieces and reduce simmering time by about half (cook for 25-30 minutes) to keep the meat succulent.

Green chilli

Chilli powder
Use 10 to 15% of the weight (about 1/4 teaspoon per chilli); imparts dry pungent heat and reddens the dish without the grassy crunch.
Dried red chilli
Use 1 dried pod per fresh green chilli; snap in half and temper in hot oil for a deeper, toastier heat.

Onion

Shallot
Use equal weight, finely sliced. Shallots soften and brown faster, giving a slightly sweeter and more delicate base to curries.
Cabbage
Use 80% of the weight, finely shredded and browned slowly with a pinch of asafoetida. Replicates the bulk and natural sweetness in gravies without allium.

Ginger paste

Fresh ginger
Use equal weight; peel and grate very finely on a microplane or pound to a fine paste in a mortar.
Ginger
Use equal weight; mince finely and crush with the flat of a knife before frying.
Ground ginger
Use 20% of the weight; add directly with the dry spice powders, though it yields an earthier, less pungent profile.

Similar dishes

Wak Serjak

Pork Curry

Wak Serjak tastes tangier from the tomatoes and punchier with ginger, but has less direct chilli heat than this dish.

Same: Wak Serjak also simmers pork with onions, green chillies, and ginger paste in a light, savoury broth.
Different: Wak Serjak adds tomatoes and vegetable oil, featuring six times as much ginger paste but fewer chillies and onions than this dish.

Doi Nei

Pork in Dark Sauce

Doi Nei tastes richer, more intensely pungent from the heavy ginger, and less brothy than this dish.

Same: Like this dish, Doi Nei simmers pork with onions, ginger paste, and green chillies.
Different: Doi Nei adds vegetable oil and six times as much ginger paste with fewer onions, producing a thick curry rather than an oil-free stew.

Oma Bedoi Saonai

Barbecued Pork

Oma Bedoi Saonai tastes smoky, charred, and purely of salted pork, lacking the mild heat, ginger sharpness, and sweet onion broth of this dish.

Same: Oma Bedoi Saonai shares the same primary ingredient, using pork seasoned with salt.
Different: Instead of being simmered into a stew with onions, green chillies, and ginger paste, Oma Bedoi Saonai is skewered and roasted over coals without any aromatics.

Oma Eoni

Fried Pork

Oma Eoni tastes richer and more garlic-forward, but it lacks the spicy, fresh heat found in this dish.

Same: Oma Eoni also cooks pork with onion, ginger paste, and salt.
Different: Oma Eoni is fried in vegetable oil and adds garlic paste, but it omits the fresh green chillies and the brothy simmering method of this dish.