Today’s post is another naga style pork preparation “Pork With Bitter Gourd”. Here the pork is cooked with bitter gourd, bamboo shoot water, dry red chillies, ginger, garlic and flavored with mongmong jang/mejenga seeds.

Pork with bitter gourd is an easy and simple recipe with limited ingredients. Two of my favourite in one dish. Pork and bitter gourd is my favourite so I simply love this dish. They are like matches made in heaven so it just taste amazing and lip-smacking.

Read also : Pork With Bamboo Shoot

Adding tomato is optional if you are cooking with bamboo shoot water or Bamboo Shoot. If you dont have bamboo shoot water or can’t source it, you can cook with fermented bamboo shoot. And if both cannot be sourced then you can cook with tomatoes. Also I have used the small variety of bitter gourd.

Mongmong jang also known by other name as mejenga seeds is a variety of Sichuan peppercorns. They look little similar but both are not the same in taste and flavour.

Read also : Naga Pork Curry

Nagas cooked the pork in many different style and variety. I love anything bitter with pork. They go very well together. We cook pork with bitter eggplants both the small and big variety.

If you love pork and bitter gourd as well than this is a must try recipe. I am sure you will love and it won’t disappoint you.

Read also : Smoked Pork Curry

If you make this Pork With Bitter Gourd, please do leave a comment in the comments box below, I would love to see your feedback. Now let’s jump to the recipe.

Read also : Smoked Pork With Dry Bamboo Shoot

Preparation time : 15 minutes
Cooking time : 40 minutes
Serves : 3

Ingredients :

300 gms Pork
100 gms Bitter Gourd whole
10-15 Dry Red Chillies
2 tbsp Ginger garlic freshly grounded
3 tbsp Bamboo Shoot water / extract
1 large Tomato chopped
1 tbsp Mongmong Jang/Mejenga seeds
Salt to taste
Water as required

Instructions :

Take the cleaned and washed pork and cut them into medium cubes.

In a bowl add the dry red chillies. Break them or tear them, add hot water and let it soak for 5-10 mins to soften them. Discard the water and pound them in a mortar pestle.

Add the pork, salt, bamboo shoot water and pounded red chillies in a pot.

Mix well and cook them for about 10-15 mins stirring it occasionally.

Add the chopped tomatoes and cook till it soften.

Add water, half portion of grounded ginger garlic and the whole bitter gourd, cover the pot and cook till the pork is cooked completely.

Meanwhile dry roast the mongmong jang/mejenga seeds. Using you palms crushed them and keep aside.

Add the remaining grounded ginger garlic, crushed mejenga seeds, give a quick stir and take off the heat.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

❤ Akum

About Akum Raj Jamir

Hello Everyone.. I am Akum Raj Jamir. I am a Naga Lady born and bought up from Nagaland. Married to a Tamilian and settled in Chennai now.  I worked in hotel industry for 3 years and later I shifted to corporate sector and worked in US based MNC companies. In January 2014 I was blessed with a baby boy and that it when I decided to quit my job and give me full time for him as well as the home. Now I am a homemaker ☺.  I started cooking at the very small age. We sisters used to help mom in the kitchen and followed the foot step of my mom and that's how I developed my cooking skills. A foodie by nature and a passionate cook, loves everything about food. Cooking is my passion. I love experimenting with food in my kitchen and try to bring the best in whatever I cook. I cook with all my heart and soul and this love is evident in the dishes I cook.  I believe in sharing a lot thus whatever I cook I share with fellow friends and my fan followings. So this space is all about food from my kitchen for foodies like me. Explore the recipes ☺

11 thoughts on “Pork With Bitter Gourd / Bitter Gourd Pork Curry

  1. Hi Sister, I tried this recipe and it was awesome… Thank you for sharing.

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