Authentic Nagaland Pork with King Chilli and Bamboo Shoot
A fiery and aromatic delicacy from Nagaland, combining succulent smoked pork with the pungent kick of fermented bamboo shoot and lethal Raja Mircha. Served alongside steaming warm rice, this bold dish offers an unforgettable culinary adventure.
65min
Total Time
4
Servings
Naga
Cuisine
Recipe
1
In a heavy-bottomed pot, add the smoked pork pieces and cover with water.
2
Bring to a boil, then reduce heat and simmer for 15 minutes to soften the meat and release the smoky flavor.
3
Add the chopped onions, crushed garlic, and grated ginger directly into the pot.
4
Stir in the fermented bamboo shoot and the slit Naga king chillies for that characteristic fiery heat.
5
Season with salt, keeping in mind that the smoked pork and bamboo shoot already contain some salt.
6
Cover and simmer on medium-low heat until the pork is tender and the liquid reduces to a thick, rich coating.
7
Remove from heat and serve hot with freshly steamed white rice.
Ingredients
500g smoked pork, cut into bite-sized pieces
3 tablespoons fermented bamboo shoot
2-3 Naga king chillies (Raja Mircha), slit
1 medium onion, finely chopped
4 cloves garlic, crushed
1-inch piece ginger, grated
Salt to taste
2 cups water
*This AI-generated recipe may contain inaccuracies.