4 Delicious Assamese pork recipes

Assamese recipes are different from other regional cuisines of India. Assamese cuisine is less spicy compared to other Indian cuisines. Some recipes are cooked without oil and spices. Very lesser amount of powdered spices are used in Assamese cuisine. It makes Assamese recipes very unique and healthy.

Assamese pork recipes are also less spicy recipes. All the 4 recipes are unique of its kind. They taste too good. I am sure all pork lovers would like to taste these recipes. So without wasting time let's discuss about the recipes.

1. Pork with bamboo shoot:

Form the soft part of a Bamboo shoot make long and thin slices. Kept it in an airtight container by adding some water in it. Use this fermented bamboo shoot in making meat or fish recipes. Pork with bamboo shoot is also a special recipe where these fermented bamboo shoots are used.

For full recipe please click here. ..

2. Pork with elephant apple:

Elephant apple taste little sour. It has a wide use in Assamese cuisine. Elephant apple is used in making fish recipes and lentil curries. Pork with elephant apple is also an unique recipe of Assam.

For full recipe please click here. ..

3. Pork with colocasia:

Colocasia has a wide use in Assamese cuisine. A colocasia plant's root, leaves, stems as well as flowers are all edible and used in making different recipes . Pork with colocasia is a very tasty recipe. Colocasia leaves with stems are used in this recipe. Boil colocasia leaves with stems and throw the water before adding it to the main recipe. It will remove the oxalates which may cause irritation of the tounge.

For full recipe please click here...

4. Pork with mustard greens:

Mustard green is one of my favorite green leafy vegetable. I like all the recipes of mustard greens but it tastes too good with pork.

For full recipe please click here...

Comments

FotopediaOctober 2, 2017 at 6:05 AM
Awesome. Looks delicious!
ReplyDelete
Replies
UnknownOctober 2, 2017 at 8:34 PM
I would love to try the assamese pork!
ReplyDelete
Replies
UnknownOctober 10, 2017 at 9:48 PM
Hi, It seems healthy and delicious. But I can't try pork. Try suggesting alternatives :)
ReplyDelete
Replies

Add comment

List of Vegetables used in Assamese Cuisine with their English name.

Here is a list of 50 leafy and non-leafy vegetables used in Assamese cuisine with their English name. Assamese name = English name Lai xaak(লাই শাক)= Mustard green Paleng xaak(পালেং শাক)= Spinach Horiyoh xaak(সৰিয়হ শাক)= Mustard plant Dhekia(ঢেকিয়া)= Fiddlehead ferns Meethi xaak(মিথি শাক)= Fenugreek greens Mati kaduri(মাটি কাডুৰি)= Sessile joyweed Lofa xaak(লফা শাক)= Chinese mellow Bor-manimuni(বৰ-মানিমুনি)= Asiatic pennywort Sofguti(চফগুটি)= Fennel Dangbodi(ডাংবদি)= Yard long been Kolmou(কলমৌ)= Water spinach Titamora(তিতামৰা)= Jute plant Tengamora(টেঙামৰা)= Roselle Bhekuri(ভেকুৰী)= Indian nightshade Squash(স্কচ্)= Chayote squash Bahgaj(বাহঁগাজ)= Bamboo shoots Betgaj(বেতগাজ)= Rattan shoots Sojina(চজিনা)= Drumstick Maan-dhania(মান ধনিয়া)= Long coriander Mosondori(মচন্দৰি)= Heart leaf Bhedai lota(ভে...

List of Fruits found in Assam with their English Names

Here is a list of fruits found in Assam with their English names. Assamese Name = English Name Kordoi (কৰদৈ) = Starfruit (Scientific name : Averrhoa carambola) Lichu (লিচু) = Litchi (Scientific name : Litchi chinensis) Matikothal (মাটিকঠাল) = Pineapple (Scientific name : Ananas comosus) Komola (কমলা) = Orange Noga Tenga (নগা টেঙা) = Rhus srmialata Ahom Bogori = Peach (Scientific name : Prunus persica) Kothal (কঠাল) = Jackfruit (Scientific name : Artocarpus heterophyllus) Siral (চিৰাল) = Mouse Melon (Scientific name : Melothria scabra) Torbuj (তৰবুজ) = Watermelon (Scientific name : Citrullus lanatus) Bogori (বগৰী) = Jujube ( Scientific name : Zizyphus jujuba) Modhuri (মধুৰী) = Guava Jamuk (জামুক) = Malabar Plum, Java Plum or Black Plum (Scientific name : Syzygium cumini) Aam (আম) = Mango Mouchumi (মৌচুমি) = Sweet Lime (Scientific name : Citrus limetta) Lataku (লেতেকু) = Baccurea (Scientific name : Baccurea sapida) Dalim ...

Amroli poruar tup | Red ant eggs

Amroli poruar tup or the red ant eggs are consumed by the people of Assam as a part of their traditional cuisine at the occasion of Rongali bihu, celebrated in the month of April. It is basically the tradition of Ahom and some other communities of upper Assam. The sourcfes of red ants are big tree specially mango tree or jackfruit tree. The mango tree is considered as the best souce. The ants together with their white coloured eggs are collected to consume. The taste of ants are sour. So if you do not like too sour, just throw the ants from the eggs before cooking. Red ant is good for nutritional point of view. As it contains much more proteins, iron, calcium and vitamin B12. Consuming red ant can help us in many ways such as it can protect us from water borne diseases like malaria, jaundice etc. It's also good for eye, heart, brain and nervous system. May be because of these properties red ant and eggs are consumed during spring and at the pe...

List of Spices(মচলা) with their English and Assamese names

Here is a list of 25 spices (মচলা) with their English and Assamese names. Assamese name = English name Ada (আদা) = Ginger (Scientific name : Zingiber officinale) Nohoru (নহৰু) = Garlic (Scientific name : Allium sativum) Piyaj (পিয়াজ) = Onion ( Scientific name : Allium cepa) Dhania (ধনিয়া) = Coriander ( Scientific name : Coriandrum sativum) Jeera (জিৰা) = Cumin (Scientific name : Cuminum cyminum) Ronga guri jolokia (ৰঙা গুৰি জলকীয়া) = Red chilli powder Hukan jolokia (শুকান জলকীয়া) = Dry chilli Kola nimokh (কলা নিমখ) = Black salt Long (লং) = Clove ( Scientific name : Syzygium aromaticum) Dalsini (দালচিনি) = Cinnamon Elaichi (ইলাচী) = Cardamom Kala jeera (ক'লা জিৰা) = Black cumin Saunf (চ'ফ) = Fennel seeds ( Scientific name : Foeniculum vulgare) Methi (মিথি) = Fenugreek ( Scientific name : Trigonella foenum-graecum ) Haldhi (হালধী) = Turmeric Tejpat (তেজপাত) = Bay leaf Jaluk (জালুক) ...

Kochur Loti Recipe :Taro Stolons with Bamboo shoots

Hello everyone ! I am back after a long time. As I was tested Covid-19 positive last October, so this break was much needed. But as I am back now, I will try to write new blog posts every week on different interesting and amazing food and recipe topics of Assamese cuisine. As the second phrase of Covid has begun in many countries, we need to be more careful now and should follow strictly the guidances provided by World Health Organisation to protect ourselves and the people around us from caronavirus. Here is a quick look at the precautions we need to follow strictly to prevent the spread of Covid-19: Keep physical distancing and wear a mask in public where physical distancing is not possible. Clean your hands often with soap and water. Use hand sanitizer and carry a hand sanitizer with you while going out. Maintain a safe distance from person who is sneezing and coughing. Don't touch your eyes, nose and mouth. Seek medical attention if y...

Product Review : Saffola Fittify Gourmet - Green Coffee

Your daily health booster in carefully crafted exotic flavors for a healthy gourmet experience. - Chef Kunal kapur Green coffee is unroasted coffee which contains 3X more antioxidant power than regular coffee. Saffola Fittify Gourmet - Green Coffee is an instant beverage mix created by nutritionists and curated by famous Indian celebrity chef Kunal Kapur is a health booster, high in antioxidants. I received 2 parcels from Saffola Fittify Gourmet, containing green coffee packets of three different varients two weeks ago. After trying all the three different flavors for two weeks I am sharing my views below. Below are the information which are written in the packets : Benefits of Saffola Fittify Gourmet - Green Coffee : Aids weight management. Helps regulate metabolism. Ingredients : Green coffee extract (35%) Inulin (Chicory root extract) Maltodextrin Anticaking agent (IND 551) Added flavour :nature identical flavouring substance Nutritional Information : In...

Alpine Retreat : Best Homestay In Guwahati : A Review

If you are looking for a best homestay in Guwahati, then I will highly recommend to check out the Alpine retreat homestay, a lovely urban apartment at the right of the heart of the area. During our last visit to Guwahati, we had decided to stay at a homestay instead of staying in a hotel. The reason of choosing a homestay over a hotel is that we wanted a homely atmosphere and a homestay is a kind of accommodation where tourists are treated like guests, not clients and they are given rooms to stay together with the host family in the same house. A homestay is after all someone's home. In homestay we don't have to confined in a single room just like in a hotel. As the American novelist Edgar Watson Howe beautifully quoted "To be an ideal guest, stay at home. ". Alpine retreat is a lovely urban apartment that provides homestay with patio. Just 4.5 km from Paltan Bazar railway station, located on the G.S road, Alpine retreat is easily accessible an...

Kumol Saul Jolpan

Assam soft rice or Kumol saul is instant soft rice that requires no cooking. Kumol saul is a glutinous rice found in Assam which is pre cooked and sun dried. It is also known as magic rice as it can be prepared in minutes by just soaking in water. Kumol saul is mostly served with boiled milk or curd , banana and jaggery. Although it's a breakfast recipe but kumol saul jolpan is also served to guests specially during bihu festivals. This Assam soft rice or Kumol saul got geographical indications (GI) tag in the year 2018. Jolpan is an Assamese word which means snacks which are often served in breakfast. Below is the recipe of Kumol saul jolpan : Kumol Saul Jolpan: 📎 Course : Breakfast 📎Cuisine : Assamese 🔪Preparation Time : 25 minutes ♨Cooking Time : 0 minutes 🕞Total : 25 minutes 🍴Servings : 2 INGREDIENTS: 1 1/2 cup kumol saul 1 cup curd 1/2 cup jaggery 1/2 cup cream (optional) METHOD: Soak kumol saul in warm water for 15-20 minutes...

How to cook Sticky Rice in a pressure cooker (without soaking for hours)

sticky rice cooked sticky rice Sticky rice or bora saul is a part of Assamese cuisine . Sticky rice is basically used in making different snacks (pithas) during Bihu festivities. I like to eat sticky rice in breakfast. Sticky rice is served with milk, cream, yogurt and jaggery. But I like to eat sticky rice with vegetables (Sabji). Cooking sticky rice is very easy. I used to cook sticky rice in pressure cooker. No need to soak for hours. Here is the step by step procedure of making sticky rice. INGREDIENTS : 2 cups of sticky rice 2 cups of water 1 tbsp cooking oil METHOD: Step1 : Take two cups of sticky rice in a large bowl. Step 2 : Rinse sticky rice under running water. Step 3 : In a pressure cooker pan pour the sticky rice. Add 2 cups of water. Step 4 : Add 1 tbsp cooking oil. Step 5 : Close the lid of the cooker. In law heat cook for 1 whis...

Pork with elephant apple

Here I am back after a long time. Today I am going to share a simple recipe of Pork Curry . Its an Assamese style pork curry where I cooked it with elephant apple . Serve this tasty pork curry with rice in lunch or dinner. Dillenia Indica commonly known as Elephant Apple or Ou tenga is a fruit , sour in taste and very native to Assamese cuisine. Ou tenga contains vitamins C and E along with vitamin B complex and potassium. It also contains antioxidants. Elephant apple is generally used in Assamese cuisine to make fish curries. Pork with Ou Tenga or Elephant Apple: 📎 Course : Main course 📎Cuisine : Assamese 🔪Preparation Time : 10 minutes ♨Cooking Time : 30 minutes 🕞Total : 40 minutes 🍴Servings : 4 INGREDIENTS: 500 gms pork 1 elephant apple or ou tenga 1/2 tbsp ginger-garlic paste 1 onion, chopped Chopped green chillies (3-4) or bhoot jolokia * amount of chillies according to your taste...

RumiCooks

Search This Blog