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Pork with Roselle (Tengamora)

Pork with Roselle

Roselle (টেঙামৰা) or Hibiscus  is used as a vegetable in Assamese cuisine. Roselle leaves are used to a make sour fish curry. Roselle fruits are also used in making fish and lentil curries. The red calyx of roselle fruits are use to make Roselle jam. Today I have tried pork with roselle and the result is fantastic. I have used red calyx of roselle fruits.  It also has a sour flavor. You can also cook pork with roselle leaves.

If you like pork then you can also try pork with mustard greens.

Pork with Roselle recipe 

Pork with Roselle

📎Course : Main course
📎Cuisine : Assamese 
🔪Preparation Time : 10 minutes
♨Cooking Time : 30 minutes
🕞Total : 40 minutes
🍴Servings : 2

INGREDIENTS:

  • 500 gms pork
  • 6-7 big and mature roselle fruits 
  • 1/2 tbsp ginger-garlic paste
  • 1 onion, chopped
  • 1/2 tsp turmeric
  • 2 green chillies chopped 
  • 2 tbsp mustard oil
  • Salt to taste

METHOD:

  1. Cut pork into cube sized pieces. Wash under running water.
  2. In a pressure cooker boil pork for 2 whistles.  Drain water and keep the pork pieces aside. 
  3. Separate the red calyx from the seedpod of roselle fruits. 
  4. In a pan heat oil. Add ginger-garlic paste.  Add chopped onions. Fry till light golden brown.  Add turmeric.  Stir and add pork pieces.
  5. Add salt. 
  6. Stir and fry for 2-3 minutes.  Now add red calyx of roselle fruits. Add chopped green chillies. Mix well and cook under medium heat by covering the pan with a lid.
  7. Add 2-3 tbsp of water. Close the lid and cook for another 5 minutes.
  8. Remove from heat.  Serve hot.

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