Authentic Nagaland Smoked Pork with Bamboo Shoot
A robust and intensely aromatic delicacy from Northeast India, featuring tender smoked pork slow-cooked with earthy fermented bamboo shoots and fiery ghost peppers.
65min
Total Time
4
Servings
Naga
Cuisine
Recipe
1
Clean the smoked pork pieces and blanch them in hot water for 5 minutes to remove excess surface smoke, then drain.
2
In a heavy-bottomed pan, combine the blanched pork, ginger paste, garlic paste, and salt.
3
Add the fermented bamboo shoot and the dry red chillies or ghost pepper to the pot.
4
Pour in the water, cover with a lid, and bring to a boil over medium heat.
5
Reduce the heat to low and simmer for 35 to 40 minutes until the pork is tender and has absorbed all the flavors.
6
Adjust salt if necessary and serve hot with a generous portion of sticky rice.
Ingredients
500g smoked pork, cut into bite-sized pieces
1 cup fermented bamboo shoot, drained
4-5 dry red chillies or 1 Raja Mircha (ghost pepper) split
1 tbsp garlic paste
1 tbsp ginger paste
Salt to taste
3 cups water
*This AI-generated recipe may contain inaccuracies.