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A rustic and flavorful Assamese pork fry, where tender pieces of pork are pan-fried with onions, ginger, and green chilies. This simple yet incredibly delicious dish from North East India is a true celebration of pork.
Marinate the Pork
Sear the Pork
Sauté Aromatics
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A rustic and flavorful Assamese pork fry, where tender pieces of pork are pan-fried with onions, ginger, and green chilies. This simple yet incredibly delicious dish from North East India is a true celebration of pork.
This indian recipe takes 60 minutes to prepare and yields 4 servings. At 581.46 calories per serving with 33.55g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Slow Cook to Tenderize
Final Fry (Bhaja)
Garnish and Serve
Add 1 large potato, cut into cubes, along with the onions. The potatoes will absorb the pork fat and become incredibly flavorful.
For a traditional Assamese twist, add 1/4 cup of fermented or fresh bamboo shoots along with the aromatics. This adds a unique tangy and pungent flavor.
Add 1-2 pieces of Bhut Jolokia (Ghost Pepper) along with the green chilies for an intense, authentic heat. Use with caution.
Finish the dish with 1 teaspoon of freshly crushed black pepper during the final frying step for a warm, peppery kick.
Pork is a complete protein, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
This dish is a good source of B vitamins, especially Thiamine (B1), Niacin (B3), and Vitamin B12, which are crucial for energy metabolism, nervous system health, and red blood cell formation.
Pork provides important minerals like iron, which helps prevent anemia, and zinc, which is vital for a healthy immune system and cell growth.
Pork belly or pork shoulder are the best choices. They have a good balance of meat and fat, which is essential for this dish. The fat renders during cooking, making the pork tender, juicy, and flavorful.
Yes, absolutely. You can reduce the number of green chilies or deseed them before slitting to lower the heat level. You can also omit them entirely if you prefer a very mild dish.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pan-fry on a skillet over medium heat until warmed through. This will help retain some of the crispy texture. Avoid using a microwave as it can make the pork rubbery.
This dish pairs perfectly with plain steamed rice ('Goru Bhaat') and a simple lentil soup like 'Masor Tenga' or 'Plain Dal'. It can also be served as a starter or a side dish with drinks.
Gahori Manxo Bhaja is a high-protein dish due to the pork. However, it is also high in fat, particularly saturated fat, from the pork belly and oil. It should be enjoyed in moderation as part of a balanced diet. It is not considered a low-calorie or heart-healthy dish.
A typical serving of Gahori Manxo Bhaja (around 210g) is estimated to contain approximately 550-650 calories. The exact number can vary based on the fat content of the pork and the amount of oil used.