Tripura Wahan Mosdeng Pork Fresh Chilli Paste Tribal Festival

Method

1. 1

   Simmer pork pieces with 1.5 cups water, turmeric and salt in a covered pot on medium heat for 30 to 35 minutes until completely tender and most of the water has evaporated.

2. 2

   In the final minutes the pork cooks in its own rendered fat, searing slightly.

3. 3

   While pork cooks, make the mosdeng paste: roast the fresh chillies in a dry pan or directly over a gas flame until slightly charred and blistered.

4. 4

   Pound together with garlic and grated ginger in a mortar and pestle to a coarse paste — keep it chunky, not smooth. Add mustard oil, fresh coriander and salt. Mix.

5. 5

   Once the pork is cooked and tender, increase heat to medium-high for 3 to 4 minutes until the pork pieces are lightly seared in their own fat and have golden edges.

6. 6

   Remove from heat. Cool slightly for 2 minutes.

7. 7

   Add the freshly pounded mosdeng chilli paste to the cooked pork.

8. 8

   Toss together well. The heat of the pork gently warms the fresh chilli paste without cooking it completely, preserving its vibrant character.

9. 9

   Taste and adjust salt. Serve immediately with steamed rice.

10. 10

    This dish does not keep — the fresh chilli paste is best eaten the same day it is made.