Ou Tenga Gahori |Tribal Style Pork with Elephant Apple

Northeast Indian Style Pork with Elephant Apple

For those who aren’t aware Elephant apple is a nutritious sour fruit with layers of carpels, which are edible fibrous pulp. We chop them into small pieces and can eat them raw, make relish or dry them for future consumption. Elephant apple is locally known as Ou tenga and chulta in North East India and we enjoy them around autumn and winter. This pork with elephant apple is popular in Assam the enjoyed with hot steamed rice. The gravy is super flavourful, aromatic and feels refreshing and is mildly sweet. As you dig in to the pork, the meat is ultra-tender, juicy and has absorbed the beautiful zing. The heat from the ghost chili and the tanginess from the ou tenga blends into a perfect harmony. 

Elephant apple

INGREDIENTS

1.    Pork 500 grams

2.    Raw Elephant apple 20 pieces

3.    Onion 1 medium sliced

4.    Ginger Garlic paste 1 ½ teaspoon

5.    Ghost chili 1 small Dried or Fresh chopped

6.    Salt as per taste

PREPARATION

1.    First separate the petals from the elephant apple then cut into ½ inch long pieces. Carefully remove the hard-shiny skin on both sides of the carpels with your knife. Rinse the elephant apple pieces thoroughly in water. Lightly pound them with your pestle and keep aside.

2.    Take a heavy bottomed pan and add your pork pieces - stir them well, cover and cook it for 10 to 15 mins on a low flame. Then open cook it until the fat from the meat begins to release and the meat turns light brown on all sides.

3.    Add sliced onions – stir and fry it until they are completed translucent.

4.    Add ginger-garlic paste and chopped ghost chili – stir and cook them for 10 minutes.

5.    Now add 4cups of water and salt as per taste – stir, cover and cook it for 20 to 30mins until the meat is cooked.

6.    Finally add your freshly pounded elephant apple pieces – stir and cook it for at least 5 minutes and once the ray achieves your desired consistency, your dish is ready.

 

Ou tenga Gahori

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