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Pork with mustard leaves (Boksa pork)

The Boksa are a tribe that live in Northern India, mainly in the states of Uttarakhand and Uttar Pradesh. They are mainly scattered in small villages and live a rural lifestyle of farming and raising animals.

This dish highlights the cooking of the community, basic, slow-cooked food heavy in meat and local greens, but so delicious. The traditionally North Indian haak, a spicy leaf that is a species of mustard greens, is used in this recipe. However, I had to make do with regular mustard greens.

I loved the flavours of this dish. The mustard greens beautifully spice this dish and paired with the melted fat from the pork it is a delight. The pork is fork-tender and the dish is rich in flavoured fats. This is a dish I will definitely be making again. I served it on Fenugreek coconut gruel or kanjee, the combination was perfect. The dish does take some time for the meat to absorb the flavours but is a simple dish to make.

This is the bible of Indian cooking with flavours and dishes from across India, The recipes are always fabulous, and maintain their authenticity. This is the Indian cookbook you want on your kitchen shelf.

For more recipes from this cookbook click here




Ingredients:

2 1/2 tablespoons short-grain glutinous rice

2 lb pork with fat, cut into 1-inch cubes

2 tablespoons ginger paste

1-2teaspoons chilli powder

Salt, to taste

2 + 2 cups water

1 large bunch (5-5 cups) mustard greens, washed well and chopped


Add 2 cups water to a pot and the rice, pork, ginger paste, chilli powder, and salt. Bring to a boil and simmer till the water is completely evaporated about 45 minutes. The water will evaporate and the pork will begin to fry in the melted fat turning the masala a bright red. Cook, stirring continually so the paste does not burn.


After 45 minutes add the second 2 cups water and mustard greens. Continue to cook as you did above till the water has completely evaporated and the oils have come out and begin to fry the meat and greens again. Taste for salt and spice.


Serve hot with rice.


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