Mwitha Jwng Oma Wangkree | Pork with Roselle Leaves | Bodo Recipe

North East Indian Pork recipe - Oma Mwitha Jwng 

Oma Mwitha Jwng is a Bodo tribe's summer special recipe from North East India, which is basically pork cooked with roselle leaves. The leaves are fruity, tangy and balances the meat as well as adds a cooling effect to the gravy. It’s an oil free recipe and the fat rendered from the meat. The dish is slow cooked, which will do all the magic and in the end, the meat becomes super tender, mildly hot from the green chilies and complemented by the roselle leaves. I enjoy this dish slightly thick, where the gravy is strong and slimy, however please feel free to add more water. This Bodo style pork with roselle leaves fish goes perfectly with steamed rice and dry fish chutneys.

INGREDIENTS

1.    Pork 500 grams

2.    Roselle leaves

3.    Onions

4.    Salt as per taste

5.    Ginger

6.    Garlic

7.    Green chilies

Ingredients for Bodo style Pork with Roselle leaves

PREPARATION

1.    First make a paste of ginger, garlic and green chilies in a grinder into a fine paste. Once done, keep it aside.

2.    In a deep pan, add your pork pieces and turn on the stove on low flame -stir and open cook the meat for 20 minutes until the water has dried and the fat begins to release.

3.    Now add the finely sliced onions and salt as per taste - stir and cook it until the onions are translucent.

4.    Add the ginger- garlic -chili paste - stir cover and cook it for 10 minutes.

5.    Add your roselle leaves – stir, cover and cook it until the leaves becomes flaccid.

6.    Add half a cup of water - stir cover and cook it for 10 minutes. Repeat this step for 3 to 4 times until the meat is completely cooked.

7.    Now check if the meat is tender by pricking with a fork just eat one and if its tender, our dish ready.

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