Authentic Nagaland Pork with Black Sesame
A deeply aromatic and smoky Naga delicacy featuring tender pork slow-cooked with freshly ground roasted black sesame seeds and fiery ghost peppers. This unique tribal dish offers a wonderfully nutty flavor profile that pairs perfectly with steamed rice.
70min
Total Time
4
Servings
Naga
Cuisine
Recipe
1
Dry roast the black sesame seeds in a pan over medium heat until they start to pop and release a nutty aroma, then let them cool completely.
2
Grind the roasted black sesame seeds and dry chillies together into a fine powder using a dry grinder.
3
In a heavy-bottomed pot, add the pork pieces with crushed garlic, grated ginger, and salt, mixing well without adding any oil since the pork fat will render.
4
Cover and cook the pork on medium-low heat for about 15 minutes, allowing it to brown slightly in its own rendered fat.
5
Pour in the water, bring to a boil, then reduce the heat, cover, and simmer for 30 minutes until the pork is nearly tender.
6
Stir in the ground black sesame and chilli paste thoroughly into the simmering meat and broth.
7
Continue to cook uncovered for another 10 to 15 minutes until the gravy thickens into a rich, dark coating around the pork.
8
Remove from heat and serve hot alongside plain steamed sticky or short-grain rice.
Ingredients
500g pork belly or shoulder, cut into bite-sized pieces
4 tablespoons black sesame seeds
3-4 dry red chillies or 1 ghost pepper (bhut jolokia) for authentic heat
6 cloves garlic, crushed
1-inch ginger, grated
Salt to taste
2 cups water
*This AI-generated recipe may contain inaccuracies.