Friday, October 7, 2016

Chwela (Boiled Pork Chwela)


I know I have posted Haku Chwela (Dark roasted pork salad) recipe before which is pretty delicious compared to the "original" one. The reason why I say "original" is that this is what we have grown up eating rather than Haku Chwela. It is pretty easy to make and does not take long to prepare. It is one of the main dishes that you have after special deity worships (pujas) at home, and I just love it to have with beaten rice. It is just so delicious! Enough of the intro, here is the recipe so you can enjoy as well.

Note: If you are not a huge fan of pork, you can substitute with turkey or chicken or any meat of your choice.

Makes about 6 - 8 servings
Pork Chwela 

Ingredients Needed

  • Pork loin (with no bones) - 1lb
  • Water to boil
  • Ginger/Garlic paste - 2 tsp
  • Green Chilies - 2 (diced)
  • Diced Yellow Onion - 1/4 cup
  • Chopped Green Onion - 1 stalk
  • Chopped Cilantro - 1/4 cup
  • Sliced Garlic - 6-8 cloves
  • Mustard Oil - 2 tbsp
  • Fenugreek Seeds - 1/2 tsp
  • Schezuan Pepper to taste
  • Salt, Chili powder, Cumin Powder to taste
  • Turmeric Powder for taste and color

Steps to follow

For this recipe, it would be better if you can cut the pork into small sizes before you cook. I made 4 - 6 pieces and let is cook in a pressure cooker with some water in it. You may want to add a little bit of salt and turmeric powder so when it is cooked, you have that taste and color you are looking for. Turn on a medium heat and let it have 4 whistles. 

Once cooked, turn off the heat and let it cool off for 5 minutes.

Open the lid of the cooker. Remove the cooked meat from the cooker and set it aside.

Once it has cooled off, make slices of the cooked meat and add them in a bowl. Also, add sliced 6-8 cloves garlic, 1/4 cup chopped cilantro, 1 stalk chopped green onion, 1/4 cup diced yellow onion, and 2 diced green chilies.

On top of all that, add salt, chili powder, cumin powder, 2 tsp ginger/garlic paste, and schezuan pepper to taste. Top off with turmeric powder.
Add the dry ingredients and spices to taste
On a small skillet, heat 1/2 tsp of fenugreek seeds over 2 tbsp of mustard oil. 
Fenugreek seeds on heated oil
 When the seeds turn black in color, remove from the heat.
Remove darkened seeds from the heat
Mix well.
Mix well
Quick Tip: You may serve it immediately once ready but for better results, you may want to place aside for 30 minutes so the spices can blend for that delicious spicy taste.

Boiled Pork Chwela is now ready to be served with Beaten Rice or even Rice! Enjoy!
Traditional Delicacies