Bashi Pork Kosha aka Kosha Pork

Pasta turned 6th on 2nd September.  This year we have decided to not to have a party at home and the little one did not complain about the same! She was even okay with the fact that her mumma cannot take a leave on that day! Her demands were restricted to "Frozen" theme game, play dough, slime, and a sandcastle set along with homemade Bashi Pork Kosha followed by Chingri Bhapa, Ilish Bhaja and also Payesh. Following her demand, I cooked the meat and Payesh a day before though! Surprised, are you?

I was seriously laughing while she told us about the list! a pint-sized lady who understands the beauty of বাসী খাবার is for sure rare! Mehebub though was not surprised as according to him, his daughter at times behaves just like her mother!

Is বাসী (Bashi) Stale or Leftover?

What do you think? If you ask me Bashi (বাসী) is neither stale or leftover. It actually is beyond the definition that you get in the dictionary. Bashi is a Bengali word which means something is not fresh. Or 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!

Talking about the Pork Kosha, the recipe is not typically mine. I have followed the recipe of the kosha pork which I had at a Picnic I attended last year. The picnic was executed by Calcutta Porkadicts, a pork enthusiast group from the city of the joy. Whenever they come up with a meetup, the food is dominated by pork. The picnic which they named Porknic was no exception. It was the pork Kosha which I liked most.

I have attended very few events organized by them and for that matter by any group. I am not a person who prefers networking much and hence meetups are not something I look into 🙂 . However, Porknic was a different case altogether. I enjoyed the first one in 2017 and decided to be there at the 2018 event as well. Thank god I was there! The Bashi Pork Kosha was worth of my pain of talking to people and also to manage the real pain of socializing.

Now that my unworthy networking power is been discussed it is time to talk about the kosha shuorer mangsho. After savoring more than three serving of the pork Kosha I decided to ask Bitan for the recipe! Bitan is the Chef and co-owner of Macazzo, a Kolkata-based Cafe. According to Pasta, they make Kolkata's best Bacon cheese fries 🙂 . He actually shared the recipe a few months back and I have made it at home several times after that. Here I must mention, I have made a few changes in the recipe that Bitan shared. The recipe that you are going to read is a mixture of what Bitan shared and my improvisation.

Is it necessary to make the Kosha Pork Bashi before having it!

Trust me on this! Cook the Pork Kosha and store it overnight. On the next day re-heat over a pan for around 10 minutes and have it. The resting for sure enhances the flavors.  Talking about the recipe it is almost similar to Kosha Mangsho. The key is slow cooking with the spices. 

Here's how I cook Pork Kosha at Debjanir Rannaghar!

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Bashi Pork Kosha

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• Author: Debjani Chatterjee
• Total Time: 9 hours 30 mins
• Yield: 3 People 1x

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Description

Pork Kosha is a Bengali delicacy where pork chunks are slow-cooked to the perfection with the spices.

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Ingredients

Units MUS Scale 1x2x3x

• Pork (with bone and fat): 500g
• Plain Curd: 100g
• Onion: 3 (thinly sliced)
• Garlic Paste: 1.5 Tbsp.
• Ginger Paste: 1 Tbsp.
• Green Chillies: 4 (chopped)
• Turmeric Powder: 1 Tsp.
• Coriander Powder: 1.5 Tsp.
• Cumin Powder: 1.5 Tsp.
• Red Chilli Powder: 1 Tsp.
• Kashmiri Red Chili Powder: ½ Tsp.
• Sugar: 1 Tsp.
• Salt: to taste
• Bay Leaf: 3-4
• Sahi Garam Masala: 1 Tsp.
• Mustard Oil: 3 Tbsp.
• Ghee: 1 Tbsp.

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Instructions

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2. Beat the curd with half of the red chili powder, salt, turmeric and also garam masala.
3. Marinate the pork with it and keep for 6-7 hrs, preferably overnight.
4. Heat mustard oil and in a deep and heavy bottom pan.
5. Temper the oil with bay leaf.
6. Also, add the sugar to it and let it caramelize.
7. Now add the onions, and fry on medium heat until light brown.
8. Add ginger, garlic and also green chili. Brown it a bit more till the oil separates.
9. Add the coriander and cumin powder followed by rest of the chili powder, turmeric powder, and salt and fry.
10. Now add the marinated pork and mix well.
11. Cook on low flame for 1 hour 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.
12. Once the pork is soft, open the cover and add ghee and pinch of garam masala and cover.
13. Serve with steaming rice or paratha.
14. To make it more flavorful store the kosha pork once cooled for 8 hours or so and then cook for 5--6 minutes on 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.

• Prep Time: 8 hours
• Cook Time: 90 mins

Nutrition

• Serving Size: 150g
• Calories: 530
• Sugar: 8.9g
• Sodium: 1506mg
• Fat: 32.8g
• Saturated Fat: 10g
• Carbohydrates: 20g
• Fiber: 3.3g
• Protein: 39.5g
• Cholesterol: 104mg

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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 dolonchttrj@gmail.com. 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!