ANGLO-INDIAN PORK BHOONIE (Pork cooked With Dill Leaves)

pork bhooni 1

PORK BHOONIE (Pork cooked With Dill Leaves)

Pork Bhuni is an old Anglo-Indian Dish that is still popular in Calcutta and West Bengal especially in the hills of Darjeeling. The term Bhooni,or Bhuni means ‘to Fry’ and comes from the Hindi Word ‘Bhuna’. In this dish the Pork is cooked along with fresh Dil Leaves and Potatoes and then simmered till done. The almost dry coating consistency of the gravy that remains on the pork together with the flavour of Fresh Dil leaves makes this Pork Dish unique.
Serves 6      Time required: 45 minutes

1 kg Pork loin with less fat cut into medium pieces

1 teaspoon ginger garlic paste

½ teaspoon turmeric powder

2 teaspoon chillie powder

2 green chillies sliced lengthwise

3 onions sliced finely

1 cup chopped fresh Dill leaves (or use fenugreek / methi leaves if desired)

Salt to taste

3 Potatoes peeled and cut into quarters

3 tablespoons oil

pork bhooni 1Heat oil in a pan and fry the onions till golden brown. Add the ginger and garlic paste and sauté for a few more minutes. Add the pork, chillie powder, turmeric powder, green chillies, and Dil leaves and mix well. Stir fry for a few minutes till the meat becomes firm and the leaves shrivel up. Add the potatoes and sufficient water and simmer on low heat till the pork and potatoes are tender.



Pork Pot Roast.jpg



Serves 6


1 chunk of Pork from the Belly portion weighing around 2 kgs with fat and lard

3 potatoes peeled

3 whole red chillies

1 teaspoon pepper corns

3 cloves

3 cardamoms,

1 Bay leaf

Salt to taste

Wash the pork and rub well with the salt and a pinch of pepper.

Place in a pressure cooker together with the red chillies, peppercorns, spices, bay leaf and a little water and pressure -cook for 15 minutes. Open the pressure cooker and add the whole potatoes. Simmer on low heat turning the meat around till nicely browned on all sides.

Alternately, the meat can be roasted with all the above ingredients in an  oven (at 350 Degrees C or 150 Degrees F) for 2 hours or till the meat is soft and turns a nice golden brown.