Pork Fry with Jute leaves | Gahori huxaan Mora paat

Jute plant, you must have read about it as a biodegradable and eco-friendly material and do not pollute our environment used to make ropes, bags and rug. Jute’s versatility is does not end here however did you ever think about eating them. Jute leaves are used as a food source in many parts of the world and have high in vitamins and minerals with low calories. It can be cooked like any green leafy vegetables and can be incorporated in many ways with soups and gravy.

Pork with Jute leaves North East Indian

I have cooked one of the versions of dish cooked with the dried leaves, which is slightly bitter and gluey and can be soaked in warm water first to get rid it. The dish is very simple and fast to cook. Serve well as a side dish or with cold beer.

Ingredients

1.      Pork 300gm, chopped into cubes

2.      Vegetable oil, 2tsp

3.      Green chilies 5

4.      Ginger, 1inch finely chopped

5.      Garlic, 4 cloves roughly pounded

6.      Jute leaves about 50gms

7.      Salt to taste

Preparation

1.      Boil the meat for about 30 minutes at a low flame or pressure cook it to about 3 whistles. Drain the stock.

2.      Heat the oil in a pan, add the meat and salt on a high flame until slightly golden.

3.      Now add the green chilies, ginger, garlic and the jute leaves. Stir them until all are sautéed well and turns into a golden-brown color.

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