Authentic Nagaland Smoked Pork with Bamboo Shoot V2
A fiery and intensely aromatic Naga specialty featuring tender smoked pork slow-cooked with fermented bamboo shoots and fiery ghost peppers. This bold dish delivers an unmistakable smoky profile paired perfectly with simple steamed rice.
65min
Total Time
4
Servings
Nagaland
Cuisine
Recipe
1
In a heavy-bottomed pot, add the smoked pork pieces and cover with water.
2
Bring to a boil over medium heat, then simmer for about 15 minutes to render the fat and soften the pork.
3
Add the crushed garlic, pounded ginger, and shredded fermented bamboo shoot into the pot.
4
Drop in the whole ghost chilies for that characteristic fiery heat.
5
Stir well, cover, and simmer on low heat for another 25-30 minutes until the pork is thoroughly tender and the flavors meld.
6
Season with salt carefully, keeping in mind the saltiness of the smoked meat, and serve hot with sticky rice.
Ingredients
500g smoked pork belly, cut into bite-sized chunks
1 cup fermented bamboo shoot, shredded
4-5 dried ghost chili (Raja Mircha) or to taste
6 cloves garlic, crushed
1 inch ginger, pounded
Salt to taste
3 cups water
*This AI-generated recipe may contain inaccuracies.