Gahori Banda Kobi khar | Pork with Cabbage khar

Pork with cabbage khar is quite a popular dish during late winters in North East India especially when people are done eating fried cabbage, cabbage soups, cabbage gravies with different combinations. The pork is cooked with khar, an alkaline solution, which the meat super tender tender and heat from the green chilies’ tingles in the mouth however the sweetness from the cabbage makes it a perfect blend. The recipe is easy to make and requires zero effort. I also believe that this recipe can be an introductory dish to North East Indian tribal food. I hope you love this traditional style recipe and do leave your comments!

Gahori Banda Kobi Khar

INGREDIENTS

1.    Smoked Pork 500 grams

2.    Cabbage 300 grams

3.    Green chili 8 to 10 slit

4.    Ginger 1 inch finely chopped

5.    Salt as per taste

6.    Khar 2 tablespoon or Cooking Soda ½ teaspoon

PREPARATION

1.    First peel your cabbage leaves and separate them also simultaneously tear then until you reach the core. Rinse them thoroughly and keep aside.

2.    Heat you pan on a low flame then add your pork pieces, cabbage, green chilies, ginger, khar or cooking soda and salt as per taste. Stir them well, cover and cook for 20 to 30 minutes occasionally stir in between. The water from the meat and vegetables will help in boiling so slow cook the dish.

3.    When the cabbage becomes flaccid and the water from the dish is almost dried, add 3 cups of water then stir, cove rand cook it for 10 minutes on a medium flame.

4.    Now open cook it until the gravy achieves your desired consistency. The dish goes well with steamed rice.

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