Kanthal Oma Gwran Wangkhree | Smoked Pork with Raw Jackfruit | Bodo recipe

Smoked Pork with Raw Jackfruit - A bodo style North East Indian recipe

Kanthal Oma Gwran Wangkhree or Smoked Pork with Raw Jackfruit is a traditional delicacy of the Bodo tribe from North East India. This dish is cooked particularly around spring in North East India as jackfruit at this time of the year are just perfect to be eaten raw and the smoke pork from the winter bonfires. This dish is elaborate and endure that you have ample time to cook as cleaning the jackfruit itself is quite time consuming. The aroma from the dish is very appetizing with an explosion of smoky flavor all over and the pork is juicy all because of the delicious fat. The gravy is super flavourful and the jackfruit is meaty with a fascinating and amazing texture. I am sure you will love this Northeastern style pork recipe just like us and the result is worth every minute of your time and effort.

INGREDIENTS

1.    Smoked Pork 500 grams

2.    Jackfruit 300 grams

3.    Onions 2 medium

4.    Dried red chilies 15 to 20

5.    Garlic 20 to 25 pods

6.    Ginger 3 inch

7.    Turmeric powder 1 teaspoon

8.    Bay leaf 2

9.    Oil 50 ml

10.Salt as per taste 

PREPARATION

1.    First, soak your dried red chilies in water and keep it soaked for a minimum of 1hour.

2.    We will cut our raw jackfruit so lay some old newspapers on your workstation as it will be easy to clean later. Then apply generous amount of oil on your hands to avoid the white gum from sticking. Now start chopping the jackfruit into half, then hold it firmly and cut it through remove the inedible core out. Chop it into smaller pieces and remove the outer skin. Now rinse your jackfruit pieces and put them in a large pan, add salt, turmeric powder and fill it with water. Turn on your stove and bring it to a boil, which should take about 15 minutes. Then discard the water and keep the jackfruit pieces aside.

3.    Now take a grinder, add your ginger, garlic, onions and soaked dried red chilies. Pound them into a fine paste and keep aside.

4.    Heat oil in a pan, add bay leaf and condiments paste, stir fry it for a minute on a medium.

5.    Add turmeric and salt as paste – stir continuously and cook them on a low flame until the paste becomes translucent and the oil begins to separate, which can take about 5mins.

6.     At this point, add your smoked pork – stir and open cook for 5 mins on a medium flame.

7.    Add your par boiled jackfruit, stir and open cook until the water completely dries up.

8.    Adds 2 cups of water – stir, cover and cook it for 30 to 40 minutes on a low flame occasionally stir in between.

9.    Check if your jackfruit is soft by pressing with your ladle, we will have to open cook it now until the gravy become thick.

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