Pork with Roselle (Tengamora)

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 

📎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.