Wahan Mosdeng
Chargrilled pork pieces pounded with roasted chillies and garlic, a classic mosdeng-style Tripuri delicacy.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 320 kcal
Equipment
- •Open flame or grill
- •Mortar and pestle
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 22 g
- carbs
- 4 g
- fibre
- 1 g
- protein
- 24 g
- calories
- 320 kcal
Instructions
- 1
Thread the pork chunks on skewers or place over an open flame. Roast until the skin chars and the fat melts slightly.
- 2
Turn the meat often so it cooks evenly without burning inside.
- 3
Roast the green chillies, garlic and ginger alongside until soft and smoky.
- 4
Once the pork is cooked through, chop it into smaller pieces.
- 5
Crush the roasted chillies, garlic and ginger roughly in a mortar with salt.
- 6
Add the pork pieces. Lightly pound together so the meat catches the paste without turning mushy.
- 7
Mix in the fermented bamboo shoot slices and chopped onion if using.
- 8
Garnish with coriander and serve warm.
Chef's tips
Keep the flame moderate so the pork cooks through before the outside burns. A little rendered pork fat left in the pounded mix adds authentic richness.
Ingredient substitutions
- pork → chicken thighs (less traditional but widely adapted)
Storage
Refrigerate for up to 2 days in an airtight container.
Reheating
Reheat in a covered pan over low heat until warmed through.
Common mistakes to avoid
- •Roasting pork on too high a flame, charring the outside while leaving the inside raw.
Serving suggestions
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