Meghalaya Tungrymbai Fermented Soybean Pork Curry

Method

1. 1

   Understand tungrymbai: Tungrymbai is the Khasi fermented soybean — similar to kinema or natto but with its own regional character from the local fermentation process. It is strongly pungent when raw, transforming into a deeply savoury, umami-high flavour during cooking. This pungency is the point.

2. 2

   Brown the pork: Heat a heavy pot on medium-high. Add pork cubes. Cook without oil initially — the pork fat renders out. Brown on all sides for 5 to 6 minutes. Remove pork and keep aside.

3. 3

   Cook onion in pork fat: In the rendered pork fat, add finely chopped onion. Cook 8 minutes until golden.

4. 4

   Add garlic and ginger: Add finely chopped garlic and grated ginger. Stir 2 minutes.

5. 5

   Add dried red chilli: Add whole dried red chilli. Stir 30 seconds.

6. 6

   Add the tungrymbai: Add the fermented soybean paste. Stir continuously for 2 to 3 minutes on medium heat. The pungent smell will intensify as it fries — this is the transformation point where the raw fermented character becomes deep and savoury.

7. 7

   Add turmeric and green chilli: Add turmeric and slit green chilli. Stir 1 minute.

8. 8

   Return pork and add water: Add the browned pork pieces. Stir to coat with the tungrymbai mixture. Add 1/2 cup water. Add salt — be careful as tungrymbai is already salty.

9. 9

   Simmer covered until tender: Bring to a boil. Reduce to low heat. Cover and cook for 25 to 30 minutes until the pork is completely tender. Check every 10 minutes — add 2 tbsp water if the pot looks dry.

10. 10

    Serve: Scatter spring onions on top. Serve with steamed rice.

11. 11

    Note: Tungrymbai is one of the most important fermented ingredients in Meghalayan cooking — used across the Khasi and Jaintia communities as both a protein source and a flavouring agent. The combination of pork and fermented soybean produces an umami intensity that reflects the broader Northeast Indian tradition of layering fermented flavours. Tungrymbai curry with rice is an everyday meal across the Khasi hills.