Wahan Mosdeng
An authentic non-vegetarian recipe from Tripura, India
Cook Time
45 mins
Servings
4 servings
Difficulty
EasyCategory
Non-VegetarianIngredients
For 4 servings
500g Pork belly or pork shoulder, cut into small pieces
100g Onion, finely chopped
8piece Green chillies, finely chopped
15g Fresh ginger, finely chopped
15g Coriander leaves, chopped
8g Salt
500ml Water
7 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Place the pork pieces in a pot and add water.
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Bring to a boil over medium heat, then reduce to a simmer.
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Cook for 30–35 minutes until the pork is tender and fully cooked.
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Remove the pork from the cooking liquid and allow it to cool slightly.
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Finely chop or lightly shred the cooked pork into small pieces.
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Transfer the pork to a mixing bowl.
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Add the chopped onion, green chillies, ginger, coriander leaves, and salt.
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Mix thoroughly by hand or with a spoon until all ingredients are evenly distributed.
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Taste and adjust salt if required.
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Serve immediately as an accompaniment to steamed rice.
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Chef's Tips
Wahan means pork and mosdeng refers to a style of spicy chutney or relish in the Kokborok language.
Authentic Wahan Mosdeng is intentionally simple and does not use turmeric, tomatoes, cumin, garlic, or commercial spice powders.
The flavour comes from the combination of fresh chillies, onion, and the natural richness of the pork.
Some traditional Tripuri households lightly roast the chillies before mixing for a smokier flavour.
The dish is commonly served alongside steamed rice and other Tripuri preparations such as berma-based dishes.
Use fatty pork for the most authentic texture and flavour.
About This Dish
Wahan Mosdeng is a traditional non-vegetarian dish from Tripura, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Wahan means pork and mosdeng refers to a style of spicy chutney or relish in the Kokborok language. - Authentic Wahan Mosdeng is intentionally simple and does not use turmeric, tomatoes, cumin, garlic, or commercial spice powders. - The flavour comes from the combination of fresh chillies, onion, and the natural richness of the pork. - Some traditional Tripuri households lightly roast the chillies before mixing for a smokier flavour. - The dish is commonly served alongside steamed rice and other Tripuri preparations such as berma-based dishes. - Use fatty pork for the most authentic texture and flavour.
Category
Non-Vegetarian
Cook Time
45 mins
Servings
4 servings
Difficulty
Easy