Galo Mopin Pork Curry
A generous pork curry simmered with fresh herbs and chillies, cooked in large quantities by the Galo community during the Mopin festival of prosperity.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 330 kcal
Equipment
- •Large pot
- •Wooden ladle
Nutrition
Per serving, approximate
- Calories
- 330 kcal
- fat
- 24 g
- carbs
- 6 g
- fibre
- 2 g
- protein
- 22 g
- calories
- 330 kcal
Instructions
- 1
Heat mustard oil in a large pot. Fry the onion until it turns golden.
- 2
Add the crushed ginger and garlic. Cook until fragrant.
- 3
Add the pork pieces. Brown them on high heat for 8 minutes, stirring occasionally.
- 4
Stir in the chopped tomato. Cook until it softens.
- 5
Add the slit green chillies and mix well.
- 6
Pour in the water and bring it to a boil.
- 7
Cover and simmer on low heat for 30 minutes until the pork is tender.
- 8
Uncover and simmer for 5 more minutes so the gravy thickens slightly.
- 9
Stir in the chopped local herbs and season with salt.
- 10
Serve hot, ideally to a large gathering.
Chef's tips
Choose pork with some skin and fat for richer flavour, as is traditional for festival cooking. Cook in a large pot since this dish is meant for sharing.
Ingredient substitutions
- pork with skin → lean pork shoulder for a lighter curry
Storage
Refrigerate for up to 3 days in an airtight container.
Reheating
Reheat gently on the stovetop until piping hot throughout.
Common mistakes to avoid
- •Rushing the simmering time, leaving the pork tough.
Serving suggestions
Cooked Galo Mopin Pork Curry?
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