Government of India
Wahan Mosdeng (Pork salad/Pork Bharta)
A juicy and spicy regular meat dish that has made rapid inroads into the fast-food scenes of Tripura is the scintillating pork salad or Wahan Mosdeng. ‘Wahan’ implies pork while ‘Mosdeng’ stands for ground chilli chutney. This famous delicacy is also often dubbed as Pork Bharta. Although originally the dish was prepared by the indigenous Tripuri people from wild boar meat, Wahan Mosdeng is today also made from a variety of meat sources including chicken and pork among others. A mashed salad of sorts, the dish is made of smoked ingredients including pork, green chillies, garlic and shallots, garnished with onions and coriander leaves, Wahan Mosdeng is served primarily with Awang Bangui (sticky rice) or even Ruti (Roti/ Indian flat bread).
| Cuisine: | TRIPURA |
| Total time: | 17 mins |
| Preparation time: | 12 mins |
| Cooking time: | 5 mins |
| Serves: | 2 |
Ingredients
| 250 gms: | Soft boiled pork |
| 2-3 onions: | Thinly sliced |
| 1-2 inches piece: | Ginger (finely julienned) |
| 8 or more: | Green Chillies (based on spice tolerance) |
| Salt: | 1 or 2 pinches for flavouring |
| 8-10: | Culantro leaves or whole Coriander stems |
| Lemon Zest or Lemon Juice: | As per taste |
Wahan Mosdeng (Pork salad/Pork Bharta) with Ruti. Image Source: Wikimedia Commons
Directions
- Take a pressure cooker, add the meat, 1 teaspoon salt, 2/3 of the ginger, half cup water and let it whistle 4 times
- Once cooled, open the lid, sieve the meat and put it in a bowl to rest
- Chop the meat into bite-sized pieces and set the meat and ginger mixture aside in a large bowl
- Puncture/Pierce the green chillies partially and roast them over the stove or charcoal
- Take a mortar and pestle and pound the roasted chillies with the remaining julienned ginger
- Once done, add the mixture into the meat bowl, add the sliced onions
- Add salt and lemon juice or lemon zest (remember not to grate too much to avoid bitterness) as per taste
- Finally, mix them well
- Add the finely chopped coriander or culantro leaves for garnishing
A healthy no-oil dish, your Wahan Mosdeng is now ready to eat!
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