Pork Kosha is a delicious Bengali dish where pieces of pork are slowly cooked with spices until they are perfectly tender. It's also known as Kosha Shuor-er Mangsho and is similar to other classic Bengali Kosha dishes like mutton kosha or chicken kosha. Essentially, it's a version of Kosha Mangsho made with pork.
Debjani's Note
On September 2nd, Pasta turned six. This year, we decided against a home party, and surprisingly, she didn't mind! She was even fine with her mom not being able to take the day off. Her only requests were a "Frozen" themed game, Play-Doh, slime, a sandcastle set, and a special meal featuring homemade Bashi Pork Kosha, followed by Chingri Bhapa, Ilish Bhaja, and Payesh. To grant her wish, I actually cooked the meat and Payesh a day in advance! Surprising, right?
I couldn't help but laugh when she shared her list with us! It's truly uncommon to find a pint-sized little lady who appreciates the charm of বাসী খাবার. Mehebub, however, wasn't surprised at all, remarking that his daughter often acts just like her mother.
Is বাসী (Bashi) Stale or Leftover?
What do you think? If you ask me, Bashi (বাসী) is neither stale nor leftover. It actually is beyond the definition that you get in the dictionary. Bashi is a Bengali word that means something is not fresh. Even food that has been cooked and then given time to rest can also be considered bashi.
Bashi Pork Kosha and I, how I got the recipe!
The recipe for this Pork Kosha isn't my own. Instead, I recreated a dish I absolutely loved at a picnic last year, hosted by the Calcutta Porkadicts. This passionate group of pork lovers from the "City of Joy" always features pork prominently at their gatherings, and their "Porknic" was no exception. Among all the delicious food, their Pork Kosha was my absolute favorite.
I rarely attend events organized by any group, as I'm not big on networking or meetups. However, the Porknic was different. I enjoyed the first one in 2017 so much that I made sure to go to the 2018 event too. And I'm so glad I did! The Bashi Pork Kosha was so incredible it was worth enduring all the talking and socializing I usually try to avoid.
Now that I've shared my struggles with networking, let's talk about the Kosha Shuorer Mangsho. After enjoying more than three servings of that amazing Pork Kosha, I just had to ask Bitan for the recipe!
He is the Chef and co-owner of Macazzo, a cafe located in Kolkata. He believes their Bacon Cheese Fries are the best in the city! He generously shared his recipe a few months ago, and I've made it many times since. It's worth noting that I've adapted Bitan's original recipe slightly. The recipe you're about to see is a combination of Bitan's method and my own adjustments.
Frequently Asked Questions
Trust me on this: cooking Pork Kosha and letting it rest overnight truly enhances its flavors. Reheat it for about 10 minutes the next day, and you'll experience the difference. This recipe is quite similar to Kosha Mangsho, with the secret lying in slow-cooking the pork with spices.
Here's how I cook Pork Kosha at Debjanir Rannaghar!
Recipe Card
Pork Kosha Recipe | Bengali Kosha Shuor-er Mangsho
Ingredients
- 500 g Pork with bone and fat
- 100 g Plain Curd
- 3 Onion thinly sliced
- 1.5 tablespoon Garlic Paste
- 1 tablespoon Ginger Paste
- 4 Green Chillies chopped
- 1 teaspoon Turmeric Powder
- 1.5 teaspoon Coriander Powder
- 1.5 teaspoon Cumin Powder
- 1 teaspoon Red Chilli Powder
- ½ teaspoon Kashmiri Red Chili Powder
- 1 teaspoon Sugar
- 1 teaspoon Salt to taste
- 4 Bay Leaf
- 1 teaspoon Sahi Garam Masala
- 3 tablespoon Mustard Oil
- 1 tablespoon Ghee
Instructions
- Beat the curd with half of the red chili powder, salt, turmeric, and also garam masala.
- Marinate the pork with it and keep for 6-7 hrs, preferably overnight.
- Heat mustard oil in a deep and heavy-bottomed pan.
- Temper the oil with a bay leaf.
- Also, add the sugar to it and let it caramelize.
- Now add the onions, and fry on medium heat until light brown.
- Add ginger, garlic, and green chili. Brown it a bit more till the oil separates.
- Add the coriander and cumin powder, followed by the rest of the chili powder, turmeric powder, and salt, and fry.
- Now add the marinated pork and mix well.
- Cook on low flame for 1 hour and 30 minutes or more till the pork is soft and all the water is released. Add a little water once in a while to prevent burning.
- Once the pork is soft, open the cover and add ghee and a pinch of garam masala and cover.
- Serve Kosha Shuor-er Mangsho with steaming rice or paratha.
- To make it more flavorful, store the kosha pork once cooled for 8 hours or so and then cook for 5-6 minutes on a high flame and serve.
Notes
- Slow cooking makes the dish perfect.
- I have adjusted the spices based on my preference.
- Kashmiri red chili powder is optional; however, it gives a nice color to the dish and also balances the hotness.
Nutrition
Pairing Pork Kosha or Bengali Shuorer Mangsho Kosha
Well apart from hot, steamed gobindobhog rice or fluffy roti, you can pair the Kosha Shuor with these dishes:
Meat-based dishes from Debjanir Rannaghar!
- Bengali Mete Chorchori (also known as Mutton Liver side with Potato chunks)
- Mangsha Tarkari (also known as Oriya Mutton Curry)
- Pork Jhol (also known as Bengali Pork Curry)
- Posto Mangsho (also known as Bengali Mutton Curry cooked with Poppy Seed Paste)
- Mangshor Jhol (also known as Bengali light Mutton curry)
- Gota Moshlar Mangsho (also known as Kata Moshlar Mangsho or Mutton cooked with whole spices)
- Bangladeshi Kala Bhuna (also known as Beef Kala Bhuna or Kalo Bhuna)
- Kosha Mangsho (also known as Bengali Mutton Kasha)
- Kolkata Mutton Biryani (also known as Calcutta Biryani)
- Hyderabadi Haleem (also known as Mutton Haleem)
- Bangladeshi Mutton Tehari (also known as mutton tahiri)
- Bengali Keema Curry (also known as Mutton Mincemeat Curry with Potato Chunks)
- Mutton Handi Kebab, an heirloom recipe from a small-town Kebab shop in West Bengal
- Anglo-Indian Mutton Curry & a review of The Anglo-Indian Cookery Book by Mrs. (late) Dora Limond
- Mangsher Ghughni (also known as Yellow Pea Curry with Minced Mutton)
- Mutton Rogan Josh: a Kashmiri Delicacy!
- Kolkata's Mutton Tikia
- Kolkata Style Mutton Rezala (also known as Mughlai Rezala)
Have you tried the Kosha Shuorer Mangsho recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on [email protected]. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
Here's the Pork Kosha Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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