Gyapa Khazi

Wash the sticky rice and soak in water for 2 hours. Drain and steam in a bamboo steamer or regular steamer for 25–30 minutes until cooked. Fluff and set aside.

Cut the pork into medium chunks. Marinate with turmeric, salt, and half the minced garlic for 20 minutes.

Heat mustard oil in a heavy pot over medium-high heat. Add the pork pieces and sear on all sides until browned, about 8 minutes.

Add sliced onions and fry with the pork until the onions soften and turn golden.

Add the remaining garlic, grated ginger, and slit green chillies. Stir and cook for 2 minutes.

Add dried red chillies and stir for 30 seconds.

Pour in water, bring to a boil, then reduce heat to medium-low. Cover and cook for 25–30 minutes until the pork is tender and the broth is flavorful.

Taste and adjust salt. The broth should be light and clear with a gentle heat from the chillies.

Serve the pork curry alongside the steamed sticky rice, or place the rice in a bowl and ladle the pork and broth over it.

Garnish with fresh coriander leaves and serve hot.