Wahan Mosdeng or Chilli Pork

Pork is one of the key ingredients used in East Indian Cuisine, especially in the state of Tripura. Wild boars and pigs are found in abundance, in the jungles of Tripura, and hunting , Pottery Paint is a popular means of bringing food home look at, Cape Malay recipe for braised chicken for most of the tribal communities in the state. Wahan Mosdeng or Chilli Pork is a dry dish, without gravy, that is absolutely brilliant as a snack. It can also be cooked with gravy to eat alongside the staple food also look at, Pottery Paint of the region - white look at, RC - Radio Controlled Robots rice.

Ingredients required for Wahan Mosdeng or Chilli Pork

Here is a list of the ingredients you need to get started:

• Pork - 1 Kg
• Onions - 5
• Green Chillies - 25
• Ginger - 150 Grams
• Coriander Leaves - 50 Grams
• Salt
• Oil

Now, don't be alarmed by the number of chillies being used in Wahan Mosdeng or Chilli Pork. It is, after all, a lot of meat but if you are still uncomfortable with the number of chillies, feel free to reduce the heat have a look at, Gerbils according to your palate.

Preparing the Ingredients for cooking

• Cut the pork into small to medium sized pieces
• Chop the onions
• Peel the ginger and chop it fine
• Cut off the stems of the chillies and puncture each chilli with a knife

If you want, you can also remove the seeds also look at, Life Casting from the chillies by rolling it between your hands, before cutting the stem off. Then, simply cut off the top and invert the chilli while rubbing it gently - this should get the seeds also see, Turbine RC Models out and reduce the heat. also see, Blacksmithing Tools

Let's start cooking our Wahan Mosdeng or Chilli Pork

While you can also cook this dish with gravy, this recipe is to make it completely dry but we will tell you how to also look at, Relief Carving Rubber Stamping Designs cook it so that you end up with delicious gravy if required.

• In a pressure cooker, add about half a litre of water
• Add salt, about half of the chopped ginger, about four tablespoons of chopped onions and add the pork
• Close the lid and cook for about 4 to 5 whistles, or 20-minutes, or until the pork is soft and cooked
• In a separate pan, roast the chillies and leave them aside to cool
• Once the pressure cooker has cooled down, use a sieve to separate the pork from the water also look at, Anzac Biscuits and cut into smaller pieces
• Grind the roasted chillies with a mortar & pestle and create a paste - add a few drops of water also look at, Coins Display Cases if required but make it as fine a paste as possible
• Place the pork in a bowl, add the chilli paste, the remaining ginger, onions and coriander leaves and mix well to coat look at, Brown Bread the pork-pieces nicely
• Serve with white-rice or bread

In terms of cooking, Wahan Mosdeng or Chilli Pork requires very little technique and as long as the pork is cooked through, you don't need to do much. That said, keep the chilli in mind and manage the heat-content as per your taste, and you should be able to enjoy Wahan Mosdeng or Chilli Pork in the way locals , RC Nitro Helicopter in Tripura do - even with a nice tipple maybe!