Naga Pork with Ahomia Bamboo Shoot
A deeply aromatic and fiery delicacy from Northeast India featuring tender chunks of pork slow-cooked with pungent fermented bamboo shoot and local fiery ghost peppers. This rustic dish delivers an unmistakable smoky profile that pairs beautifully with plain steamed rice.
70min
Total Time
4
Servings
Naga
Cuisine
Recipe
1
Heat a heavy-bottomed pan or wok over medium heat without adding any oil, and lightly sear the pork pieces until they release their natural fat and turn light brown.
2
Add the chopped onions, ginger-garlic paste, and turmeric powder to the pan, sautéing well until the onions turn translucent.
3
Stir in the fermented bamboo shoot and the chillies, mixing thoroughly with the pork to infuse the pungent flavors.
4
Pour in two cups of water, season with salt to taste, and bring the mixture to a rolling boil.
5
Cover the pan with a lid, reduce the heat to low, and let it simmer for about 40 minutes until the pork is fork-tender and the gravy is mostly reduced.
6
Remove the lid, turn up the heat slightly to dry up any excess moisture while stirring continuously, then serve hot with steamed rice.
Ingredients
500g pork belly or shoulder, cut into bite-sized pieces
3 tablespoons fermented bamboo shoot, minced
4-5 dry red chillies or 2 fresh bhut jolokia (ghost peppers), slit
1 large onion, finely chopped
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
Salt to taste
2 cups water
*This AI-generated recipe may contain inaccuracies.