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Gahori Bhut Jolokia Fry

Dry pork fry with the infamous bhut jolokia — smoky, crispy edges and serious Northeast heat.

Ingredients

• 750 g pork belly, cubed
• 1 bhut jolokia (ghost pepper), slit
• 2 onions, sliced
• 1 tbsp ginger, julienned
• 8 garlic cloves, crushed
• ½ tsp turmeric powder
• 1 tsp black pepper, crushed
• salt to taste

Method

1. Boil pork with turmeric and salt in 1 cup water till the water evaporates (about 20 minutes).
2. Keep cooking on medium till the pork fries in its own fat and turns golden.
3. Push the pork aside, add onions, ginger and garlic in the fat. Fry till soft.
4. Add bhut jolokia and black pepper. Toss everything together.
5. Fry on medium-high 8–10 minutes until edges are crisp. Serve as a side or with rice.

Tip: Wear gloves when cutting bhut jolokia and keep it away from your eyes.