Gahori Lai Xaak
A hearty and rustic pork curry from Assam, slow-cooked with pungent mustard greens. The rich flavor of the pork fat melts into the sharp, peppery greens, creating a truly unique and comforting dish best served with steamed rice.
For 4 servings
Prepare Ingredients (Approx. 15 mins)
- Wash the pork pieces thoroughly under running water and pat them dry with paper towels.
- To clean the mustard greens, submerge them in a large bowl of cold water. Swish them around to dislodge any grit, let it settle, then lift the greens out. Repeat 2-3 times. Roughly chop the clean greens.
- Thinly slice the onion and slit the green chilies lengthwise.
Sauté Aromatics (Approx. 10 mins)
- Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke. This removes its raw pungency.
- Reduce the heat to medium, add the sliced onions, and sauté for 6-7 minutes until they are soft and golden brown.
- Add the ginger paste, garlic paste, and slit green chilies. Cook for another 2 minutes, stirring continuously, until the raw aroma disappears.
Cook the Pork (Approx. 50 mins)
- Add the pork pieces to the pan. Increase the heat to high and sear the pork for 5-7 minutes, stirring occasionally, until browned on all sides.
- Stir in the turmeric powder and salt, ensuring the pork is evenly coated.
- Pour in 1 cup of hot water. Bring the mixture to a boil, then reduce the heat to low.
- Cover the pan and let the pork simmer gently for 40-45 minutes, or until it is tender. Stir every 10-15 minutes to prevent sticking.
Add Mustard Greens (Approx. 12 mins)
- Once the pork is tender, add the chopped mustard greens to the pan. You may need to add them in batches as they will be voluminous.
- Stir well to combine with the pork. The greens will begin to wilt almost immediately.
- Cover the pan and cook for 10-12 minutes, stirring occasionally. The greens will release their own juices, creating a thick, flavorful gravy.
Final Touches and Serving (Approx. 3 mins)
- Uncover the pan and cook for another 2-3 minutes until the gravy reaches your desired consistency, which should be thick and clinging to the pork.
- Taste and adjust the salt if necessary.
- Let the curry rest for 5-10 minutes off the heat for the flavors to meld. Serve hot with steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use pork with a good layer of fat. The rendered fat is key to the dish's richness.
- 2Don't overcook the mustard greens. They should be tender and wilted, but not mushy, to retain some of their texture and peppery bite.
- 3Properly heating the mustard oil until it's lightly smoking is crucial to mellow its pungent flavor.
- 4Slow cooking is essential for tender pork. Rushing this step will result in tough meat.
- 5For extra heat, you can add a small piece of Bhut Jolokia (King Chili) along with the green chilies, but be very cautious as it is extremely spicy.
- 6This dish tastes even better the next day as the flavors deepen and meld together.
Adapt it for your goals.
Add Vegetables
You can add 1-2 cubed potatoes or some bamboo shoots along with the pork to make the curry even heartier. Adjust water and cooking time accordingly.
Different GreensDifferent Greens
If Lai Xaak is unavailable, you can substitute it with other robust greens like spinach (palak) or collard greens. Note that spinach will cook much faster.
Protein SwapProtein Swap
This recipe works well with mutton, but you will need to increase the simmering time to 60-75 minutes or use a pressure cooker to ensure the meat is tender.
Why this is on our healthy list.
Rich in Protein
Pork is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Nutrient-Dense Greens
Mustard greens are a powerhouse of nutrients, packed with vitamins A, C, and K, as well as minerals like calcium and iron, supporting vision, immunity, and bone health.
Source of Antioxidants
Both mustard greens and spices like turmeric contain powerful antioxidants that help protect the body against cellular damage caused by free radicals and reduce inflammation.
Frequently asked questions
A single serving of Gahori Lai Xaak contains approximately 500-550 calories. This is an estimate and can vary based on the fat content of the pork and the amount of oil used.