Galho
Naga one-pot of rice cooked down with smoked pork and bitter greens into a soft porridge
Allergens in Galho: mustard.
Ingredients
Quantities for 4.
- 200g, short-grain, rinsed Rice
- 400g, smoked, or fatty belly, in 2cm cubes Porksmoked pork is what makes galho taste like galho; with plain belly, add an extra dried chilli and a little more pepper
- 200g, roughly chopped Mustard Greensany sturdy bitter green. Naga kitchens use whatever the garden gives
- 6 cloves, crushed Garlic
- 1 tbsp, finely chopped Ginger
- 1 medium, chopped Onion
- 4, broken Dried Red Chillistanding in for raja mircha, the Naga king chilli, which has no catalogue id; the real thing would be one chilli, deseeded, and still fiercer
- 1/2 tsp, cracked Black Pepper
- 1.5 litres Water
- to taste Salt
- 150g, peeled and cubed Colocasiaadds body and a faint stickinessoptional
Cookware
stovetop, pressure cooker
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- If your pork is heavily smoked and salty, soak it in warm water for 20 minutes and taste before salting the pot.
- Rinse the rice until the water runs almost clear. You want a soft porridge, not glue.
- Wash the greens in two changes of water. Grit at the bottom of the pot ruins the dish.
Method
- Put the pork, onion, garlic, ginger, dried chillies and 800ml of the water in a pressure cooker and cook for 15 minutes at pressure, or simmer covered for 45 minutes.
- Release the pressure, open up, and skim off any heavy fat sitting on the surface, leaving a thin slick behind.Leave some fat. It is what makes the rice glossy rather than pasty.
- Add the rinsed rice, the colocasia and the remaining 700ml water. Bring back to a boil.
- Simmer uncovered on low for 20 minutes, stirring every 4 or 5 minutes and scraping the base, until the grains have burst and swollen.Stirring is not optional. Rice sinks and scorches, and the burnt taste goes right through the pot.
- Stir in the greens a handful at a time. They will look like far too much and will collapse within 2 minutes.
- Cook another 8 minutes until the greens are tender and the whole thing is the consistency of loose porridge.
- Add the cracked pepper and salt to taste. Remember the smoked pork has already salted it.
- Take it off the heat, cover, and let it sit 5 minutes. It thickens noticeably. Loosen with hot water and serve in bowls.
Safe temperatures: Whole cuts of mutton, beef and pork are done at 63°C / 145°F, rested 3 minutes. A long braise passes that well before the meat is tender. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 2 days refrigerated and sets almost solid. Reheat in a pan with 100ml water per portion, breaking it up with a spoon until it flows again. Do not freeze. The rice goes mealy.
Nutrition Medium estimate
One serving of Galho (586 g) is about 401 calories, or 69 calories per 100 g.
High protein: 27 g a serving, 27% of the calories
| Per serving586 g | Per 100 g | |
|---|---|---|
| Calories | 401 kcal | 69 kcal |
| Protein | 27.4 g | 5 g |
| Carbohydrate | 57.0 g | 10 g |
| of which sugars | 2.1 g | 0 g |
| Fibre | 3.9 g | 1 g |
| Fat | 6.3 g | 1 g |
| of which saturated | 2.1 g | 0 g |
| of which unsaturated | 3.5 g | 1 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
More like this: Healthy Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Northeast Indian recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.