Pork fry with Nephafu or East Indian Glory Bower

Nephafu plant with its many health benefits is used by the people of Assam as a side dish. The tip of the stems with the tender leaves is eaten in many ways like making a stir fry, or boiling or making a mashed (pitika) dish.  This leafy vegetable controls high BP and the juice is beneficial for stomach ache, heart ailments etc.

Total time—one and half hour


Pork—half kg (includes the fat as well)

Salt—to taste

Turmeric—half tea spoon


Green chilli—4

Ginger—a 2-inch piece

Nephafu tender stems with leaves—1 bunch

Lemon juice—1 tea spoon


Wash the meat properly and cut into medium pieces. Then boil it in one litre water for a minimum of half an hour. Add the lemon juice also. When done, take the pieces out of the water.

Clean and wash the Nephafu. Drain the water. You can use a vessel with small holes at the bottom to drain out the water. After that, chop the greens.

Peel, wash and chop the onion.

Crush the ginger.

Slit the chillies.

Place a kadhai on the stove. When it is hot, add a few pieces of the fatty meat. Stir the pieces. Oil will start to ooze out. Take the pieces out and you can proceed with further cooking in that oil.

Or you can heat mustard oil in the kadhai and proceed with the cooking.

Add the onion, ginger and chilli and saute. Add the meat. Stir for a few minutes and add salt and turmeric. Stir well and cover the kadhai. Lower the flame. Let the meat cook for half an hour on low flame. Now and then stir the meat and cover again. Add the greens and continue cooking for another half an hour. Remember to keep the flame low. Once the dish is ready, serve it with rice while it is still hot.

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