The Khasi community reside in Meghalaya, northeast India. It is a picturesque state that is also known as ‘Scotland of the East’. The rolling hills dotting the landscape are similar to its European namesake. In 2002, there was an interesting claim made during the Football World Cup. Some community elders suggested that Wayne Rooney, the English footballer, was of Khasi ancestry. If one is to delve into details, the possibility is actually quite strong, but that is a story for another day.
Khasis are fond carnivores with beef, chicken, fish and pork commonly featuring on the menu. In fact, the magic they work on pork must be shared. This one is a simple preparation without much use of spices – one that will leave you savoring the myriad flavours.
- Pork – ½ kg; cut into 1” cubes
- Onion – 1 medium size; chopped
- Garlic – 5 cloves; peeled
- Turmeric – 2 tsp
- Salt – to taste
- Mustard oil – 3 tbsp
- Chicken stock – 2 cups
- Mustard leaves – 2 generous handfuls
- Heat the mustard oil in a pan taking care to ensure it does not overheat; else it will lose its pungent smell and taste.
- When the oil changes colour from dark golden to light golden, add the peeled garlic and chopped onions and fry till soft.
- Add the pork cubes.
- Sprinkle turmeric and salt and fry for no longer than 5 minutes.
- Add chicken stock. Boil and then let it simmer while covered on very low heat for about 25 minutes.
- Wash the mustard leaves well and tear them roughly with your hands and add.
- Continue simmering for about 15 more minutes or till the pork is done while ensuring the meat doesn’t “melt away”.
Serve with plain rice and a radish salad and much as it will lift your spirits, it will also leave you yearning for more. Do share your experience of cooking this stew in the comments section below.