Pork Kosha is a Bengali delicacy where pork chunks are slow-cooked to the perfection with the spices.
- 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: 1/2 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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- 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 and in a deep and heavy bottom pan.
- Temper the oil with 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 also green chili. Brown it a bit more till the oil separates.
- Add the coriander and cumin powder followed by 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 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 pinch of garam masala and cover.
- Serve 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 high flame and serve.
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
- 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