This Bengali-style Pork Khichuri is super comforting and extremely easy to cook! Marinated Pork Belly cooked with Gobondobhog Rice, Masoor Daal, and a few spices and served with a dollop of Jhorna Ghee, and voila! Lunch/ Dinner is ready!
- Pork Khichuri, not a rare Thakuma's Recipe
- 30-minutes Recipe!
- Mighty Shuorer Mangshor Khichuri
- Bengali Masoor Daal Khichdi cooked with Pork Belly
- Top tip
- Frequently Asked Questions about Pork Khichuri
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- Let's connect over an easy Pork Belly Khichuri Recipe
- Pork Khichuri Recipe Pin for You
Pork Khichuri, not a rare Thakuma's Recipe
This is a simple Bengali Khichuri recipe cooked with Pork Belly. Nothing fancy, nothing rare. Good old Bengali Mangshor Khichuri that I cook often and at times with pork. I just thought to record the recipe here!
People often criticize me for eating and writing about both pork and beef. Well, we as eat both happily without criticizing others for their choices. If you think this recipe is not what you are looking for just skip it. There are 1000s of recipes available on this blog that are not cooked with pork or beef.
This Khichuri can be cooked within 30 minutes provided you are not marinating the pork overnight which I recommend and do.
Mighty Shuorer Mangshor Khichuri
It was a day a few months back. I was at home and planning to cook a simple meal. There was around 350g of pre-boiled (and marinated) belly in the fridge. Actually, I had this from a big batch of Pork Belli I used to make Pork Rezala for a family gathering. I decided to use it as part of the meal considering the fact Pasta loves pork. There is another fact. She hates Khichuri. I took my chance and asked "ei pasta khichuri khabi?" (Pasta, do you want to eat khichuri?). Her reply was an expected one "I hate khichuri!" I then modified the question and asked "pork khichuri khabi?" (You want to eat pork khichuri?). She looked at me with an angelic smile and it was expected.
Then she asked, is it any good? Is it like Pork Risotto? I replied "Khichuri is not Risotto! It is our good old Masoor Dal Khichdi, Bengali style cooked with a few chunks of pork belly. I plan to serve it with a dollop of Jhorna Ghee!" Her reply was expected. She simply smiled.
Bengali Masoor Daal Khichdi cooked with Pork Belly
A few chunks of pre-boiled (and marinated) belly went into the patla masoor daal-er khichuri and I escaped the "I hate khichuri" tantrum tactfully.
Mothers are rather vile you see when it comes to their cubs. The 7-year-old knows nothing about khichha/ khechanno / kedgeree / Nikitin neither she knows much about Seleucus or Ibn Battuta or Abul Fazl. Though she knows exactly what she prefers to eat. Hopefully, someday I'll seat with her and discuss a favorite topic of mine "সত্যি সেলুকাস কী বিচিত্র এ দেশ!"
Pork khichuri is a dish that is made with pork belly, rice, and lentil. The pork belly is marinated in a savory mixture of spices and then cooked until it is tender. The Khichuri is cooked with fragrant rice, red lentil, and cooked pork belly until it is soft and fluffy, and then served with a dollop of ghee. This dish is a delicious and hearty meal that is perfect for a cold winter lunch or dinner.
Do not compromise on the quality of the pork. Also, if possible use fragrant Gobindobhog rice. You can find this rice in any market if you are in West Bengal. In other states/countries, check the Bengali store.
Marinate pork overnight and then cook. Use the stock in the khichuri. It will enhance the taste for sure!
Frequently Asked Questions about Pork Khichuri
Yes, you can however, I prefer to use pork belly while making khichuri with pork.
Use any fragrant rice. Small-grain fragrant rice is perfect for Bengali Khichuri. Gobondobhog, though, is the best if you can find it.
Yes and yes. It is just a brand of Ghee nothing else. Also, you can skip ghee completely if you wish to make a low-calorie version or you are allergic to milk products or you just don't like the smell of ghee.
Why not? Instead of pork belly use lean meat. Also, just skip the Ghee and you are good to go.
You must! I do that always. I not only use the meat from the curry but also add a few spoonfuls of gravy while cooking the khichuri.
Looking for other recipes like this? Try these:
The pork khichuri is a hearty and flavorful dish made with diced pork, rice, lentil, and potatoes. It was perfect for a quick and easy meal and could be served with a simple aloo bhaja or Begun bhaja and also Chicken Pakoda. I loved to pair it with Bengali chicken kosha, but a dollop of ghee was a must while serving the piping hot khichuri.
Pork Khichuri | Bengali Masoor Daal Khichdi cooked with Pork Belly
- Total Time: 8 hours 40 minutes
- Yield: 4 People 1x
This Bengali-style Pork Khichuri is cooked with marinated Pork Belly, Gobondobhog Rice, Masoor Daal, and a few spices and served with a dollop of Jhorna Ghee.
To cook the Pork Belly
- 350g Pork Belly (without Skin)
- 1 Tbsp. Garlic Paste
- 1 Tbsp. Green Chili Paste
- 1 Tsp. Salt
- 2 Tbsp. Lemon Juice
To Cook the Khichuri
- Cooked Pork Belly (see above and also the instruction to make this)
- 150g Gobindobhog Rice
- 150g Red Lentil/ Masoor Dal
- 2 Potatoes (optional)
- 3 Onions
- 2 Tomatoes
- 1 Tbsp. Ginger Paste
- 1.5 Tbsp. Garlic Paste
- ½ Tsp. Cumin Powder
- ½ Tsp. Coriander Powder
- ½ Tsp. Bengali Garam Masala Powder
- 1 Tsp. Turmeric Powder
- 1 Tsp. Red Chili Powder
- 1 Tbsp. Sugar
- 1 Tsp. Salt or to taste
- 2 Tbsp. Mustard Oil
- 2 Tbsp. Ghee
- 2 Bay Leaf
- 1 Tsp. Cumin Seed
- 6 Dry Red Chilies
- 2 Green Cardamom
- 20 Black Pepper
- 1-inch Cinnamon Stick
- 1 Tbsp. chopped Garlic
To Cook Pork Belly
- It is a must to use Pork Belly without skin for this recipe.
- I generally cut 500g pork belly into around 14-15 pieces.
- Wash and clean the pork belly properly.
- Now marinate the pork belly with Garlic Paste, Green Chilli Paste, Salt, and Lemon Juice.
- I marinate and cook the pork beforehand (overnight) and use a part of it (around 350g) to make this khichuri for 4 people.
- In case you have less time, just marinate and cook the pork and use it in your khichuri. However, for a better taste, marinate the pork overnight.
- Keep 3 cups of boiling water ready while cooking the pork.
- Heat a pressure cooker.
- Now add the pork and stir continuously till the fat melts.
- Add the boiling water and place the lid on the cooker.
- Upon attaching the vent weight cook on low flame till the cooker releases pressure 3 times (3 whistles).
- Switch the flame off and let the pressure drop.
- Open the cooker.
- The pork belly is now ready to be used in the Khichuri.
- Keep the stock as well!
- It will make the Khichdi more flavorful.
Making the Khichuri with Pork Belly chunks
- Wash both Rice and Lentils separately 2-3 times and soak them separately in water for 10 minutes.
- In the meantime, roughly chop the onion and tomato.
- If using Potato, remove the skin and cut it into halves.
- Now take a clean pressure cooker and heat it.
- Add mustard oil and heat it.
- Temper the oil with Bay Leaf, Cumin Seed, 2 Dry Red Chilies, Green Cardamom, 10 Black Peppers, and also Cinnamon Stick.
- The remaining black pepper and red chilies along with chopped garlic will be used at the end.
- Once the spices start emitting an amazing aroma, add chopped Onion followed by potato chunks.
- Fry those together till the onion changes color.
- Now add chopped tomatoes followed by garlic paste and mix the spices.
- Add 1 Tbsp. water and keep cooking till the mixture starts releasing oil from the edges.
- Now add 1 Tsp. Salt followed by Turmeric Powder, Red Chili Powder, Cumin Powder, Coriander Poder, and also Sugar.
- Give a thorough mix and add another tablespoon of water.
- Keep the flame low and cook for a minute.
- Now discard the water from the soaked rice and Red lentil.
- Add both and mix thoroughly.
- Cook for around 3 minutes on low flame.
- Now add boiled pork chunks and mix those.
- Add the pork stock (after heating) and mix.
- At this point adjust the water content if needed.
- The mixture should be fully soaked in stock or else add boiling water.
- After soaking the mixture there should be water 2 inches above.
- If needed adjust the salt at this point.
- If you want the Khichuri spicy, add a few green chilies.
- Now cover the cooker with a lid and put the vent weight.
- On high flame cook till the cooker releases pressure one time (one whistle).
- Now lower the flame and cook till the pressure cooker releases pressure one time (one whistle).
- Switch the flame off and wait till the pressure drops completely.
- Open the lid.
- Check the consistency.
- If you fill it in extra thick, add ½ cup or 1 cup hot water and cook for 2 minutes on high flame.
- Lastly, heat Ghee in a pan and temper it with the chopped garlic and remaining dry red chilies, and black pepper.
- Add this tempering to the Pork Khichuri and give it a mix.
- Serve the Khichuri hot!
- I top this khichuri it with a few Onion crisps aka Piyanj Birista, if available.
- Prep Time: 10min
- Marination time (optional): 8 Hours
- Cook Time: 30min
- Category: One-pot Meal
- Method: Cooking
- Cuisine: Bengali
- Serving Size: 250g
- Calories: 684
- Sugar: 11.8g
- Sodium: 1287mg
- Fat: 18.6g
- Saturated Fat: 6.2g
- Carbohydrates: 89.9g
- Fiber: 18.6g
- Protein: 39.8g
- Cholesterol: 82mg
Keywords: pork khichuri recipe, bengali khichuri with pork, bengali pork recipe, pork recipe, debjanir rannaghar
Easy Pork Recipes
- Pork Tenderloin with Creamy Mushroom Sauce (also known as creamy pork tenderloin with mushroom)
- Anglo-Indian Pork Meatball Curry (also known as easy pork meatball curry with coconut milk)
- Pork Rezala
- Bashi Pork Kosha (also known as Bengali Kosha Pork)
- Pork Jhol (also known as Bengali Pork Curry with Aloo!)
- Pandi Curry (also known as Coorgi Pork a.k.a. Kodava style pork)
Use good quality pork. This is a must. Do not compromise on quality while cooking pork, especially in India. Wash pork properly before cooking.
Let's connect over an easy Pork Belly Khichuri Recipe
I would love to see a picture if you are making the prawns following my recipe. You can share here at email@example.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.
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