Naga Style Pork With Bamboo Shoots, Colocasia Leaves and Stem And Mongmong Tu (Mezenga Pata) 

A Naga Style Pork dish with locally available green leafy vegetables and fermented bamboo shoots. In Naga Cuisine we have a variety of pork dishes. From fresh to smoked Pork and there are variations in each preparations.

Naga Cuisine recipes are very simple and it does not involve difficult cooking techniques. The recipes are quite easy to make and at the same time very healthy and nutritious and that’s the beauty of Naga Delicacy. Likewise this recipe is a zero oil dish.

Adding Colocasia Leaves, stem and Mongmong Tu (Mezenga Pata) in this recipe has taken the dish to another level with the beautiful flavours coming out of the Mongmong Tu (Mezenga Pata) and the fermented bamboo shoots. This naga style pork is an exotic dish with blast of flavors and taste divine.

Few Naga Pork recipes you might like to try are shared below.

Naga Pork Curry

Smoked Pork Curry

Pork With Bamboo Shoot

Nuoshi With Pork / Anishi Pork

Pork Pickle

Smoked Pork With Dry Bamboo Shoot

Do have a look at the recipe from North East cuisine here 👉 North East India Cuisine

Well, if you make this naga style pork, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations. Now let’s jump to the recipe.

  • Preparation Time : 15 mins
  • Cooking Time : 35-40 mins
  • Serves : 3

    Ingredients for Naga Style Pork:

    • Pork – 500 gms
    • Dry Red chillies – 8-10
    • Raja Mircha (Naga King Chilly) – 1 optional
    • A handful of shredded bamboo shoots
    • A handful of Colocasia Leaves
    • A handful of Colocasia Stem
    • A handful of Mongmong Tu (Mezenga Pata)
    • Salt to taste
    • Water as required

    How to make Naga Style Pork:

    In a small bowl take some hot boiling water. Break the dry red chillies in it, add the Raja Mircha, cover and soak for about 10 mins.

    Drain the water from the chillies and pound it in a mortar and pestle into a coarse paste.

    In a pan add the pork, pounded chilly paste, salt to taste and enough water covering the pork. Bring it to a boil and cook till the pork is 40-50% cooked.

    Add the shredded bamboo shoots and continue to cook till the pork is completely cooked.

    Add salt and water if required, add the leafy vegetables but to not stir and continue to cook for about 10 mins. Adjust the gravy consistency as per your requirement and take off the heat.

    Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always, I love hearing from you guys and always do my best to respond to each and every one of you.

    Happy cooking!

    ❤ Akum


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