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:

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

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