Air fryer recipe · Starters · Tripura
Tripuri Wahan Mosdeng (Air-Fryer)
Tender pork tossed with roasted green chilli, garlic, onion and coriander, the much-loved Tripuri pork dish from Tripura. Here the air fryer adds a smoky char that stands in for the traditional smoking.
- 70 minTotal time
- 200°CAir fryer
- 3Serves
- Non-vegetarianDiet
- TripuraState
Part of the Diwali across India collection
Nutrition per serving
- 385kcal
- 47.0 gprotein
- 11.2 gcarbs
- 17.0 gfat
- 3.8 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Pork (shoulder), 4 cm pieces500 g
- Green chillies6 to 8
- Garlic cloves6
- Red onion, thinly sliced1 medium
- Coriander leaves, chopped1/2 cup
- Ginger, sliced1 inch
- Mustard oil1 tsp
- Saltto taste
Method
Boil the pork
Put the pork in a pot with the ginger, a teaspoon of salt and enough water to cover. Simmer for 35 to 40 minutes until a knife goes in easily. Drain and let the pieces cool a little, then slice them into thin bite-sized strips.
Roast the chilli and garlic
Put the green chillies and peeled garlic in the basket and air-fry for 5 to 6 minutes at 200°C, until blistered with dark spots. This roasted chilli gives mosdeng its smoky heat.
Pound the paste
Pound the roasted chillies and garlic with a pinch of salt in a mortar, or pulse in a small jar, into a coarse paste. Taste a tiny bit and use less if it is very hot.
Coat the pork
Toss the pork strips with the chilli-garlic paste and mustard oil until every piece is coated. Spread them in a single layer in the basket.
Char and finish
Air-fry at 200°C for 10 min, shaking once, until the edges char. Check a thick piece: the centre must read 71°C (or 63°C followed by a 3 minute rest) with no pink. Tip into a bowl, fold through the sliced onion and coriander, and serve warm with sticky rice or roti.
