Naga Pork Pickle

This pork pickle is flavoured with simplest of spices, a popular delicacy of Nagaland. It is hot, spicy, flavorful and so delicious that you can’t stop them eating once started!

Pork Pickle is Naga pickled pork meat which is a Naga delicacy. Meat pickles are very popular in Nagaland especially pork pickle and Beef Pickle. Pickling meat is one of the most important preservation techniques. The authentic and traditional way in pickling meat uses smoked meat along with the other spices and ingredients which gives a long lasting pickle and longer shelf life.

Read also : Smoked Pork Curry

Meat pickles are quick and easy to prepare. They are relish by one and all. It is not only popular amongst the Nagas but many people from outside the state love this meat pickles. This Pork pickle is flavoured with the simplest of spices and an authentic delicacy of Nagaland. It is hot, spicy and flavorful. It serves as a great accompaniment for rice and even great to go along with your favourite drinks.

Read also : Pork With Bamboo Shoot

Here in this recipe I have used Naga King Chilly also known as Naga Mircha /Ghost Chilly and Naga Ginger which is different from the normal ginger. The Naga ginger is different from the normal ginger in taste and texture. It has a pungent flavour and more hot and spicy. It has good medical properties too. The use of Naga ginger gives the pickle/chutney an exotic flavour.

Read also : Naga Style Pork Curry

We don’t need much spices and ingredients to make this pickle/chutney. It is made with very few limited ingredients. It is so delicious that you can’t stop eating once you started. Seriously I am not kidding. Okay lets hear the recipe and please do try and let me know in the comments below how it turned out for you.

Read also : Smoked Pork With Dry Bamboo Shoot

Here’s how to make traditional Naga pork pickle.

  • Preparation time : 20 mins
  • Cooking time : 30 mins
  • Serves : 10-12

Ingredients:

  • 1½ Kg Pork
  • 50 gms Naga local Ginger or normal ginger
  • 50 gms Galic
  • 50 gms Dry Red Chilly
  • 3-4 Naga Mircha (Ghost Chilly) optional
  • ½ cup Vinegar
  • Salt to taste
  • ¼ cup Mustard Oil
  • ½ cup water

Method:

  • Cut the pork into medium sized cubes and keep aside.
  • Peel the ginger and garlic and in a mortar and pestle coarsely ground them just to open the flavour.
  • Take the dry red chillies reserving few and Naga mircha and grind them to a coarse powder.
  • Take a pressure cooker, add the pork, remaining dry chillies broken, salt to take, 2 tbsps vinegar, water and pressure cook for 5-10 mins or till the pork is cooked.
  • Remove the cooker lid and let the stock evaporate completely. Let it cool down completely and cut the pork into strips or smaller cubes but not very thin and small.
  • Heat oil in a pan. Add the grounded ginger garlic and fry for about 2 mins.
  • Add the grounded chilly and fry for a min.
  • Add the pork, season with salt if required and fry on low-medium heat for about 10-15 mins stirring it frequently.
  • Add the remaining vinegar, stir well and fry on high heat for about 5 mins and take off the heat.
  • Let it cool down completely and store in a sterilized container in refrigerator.
  • Stays good for atleast 3-4 weeks.

Notes:

  • Naga Mircha can be opt out and adjust the chilly as per your heat preference.
  • You can replace the Naga Ginger if you can’t source with the normal ginger.
  • You can use smoked pork instead of fresh pork.

Recipe Card

Pork Pickle

Akum Raj Jamir
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Condiment, Side Dish, Snack
Cuisine Indian, naga cuisine
Servings 12

Equipment

  • pressure cooker
  • frying pan
  • mixer grinder or blender
  • mortar pestle

Ingredients
  

  • 1½ kilogram pork
  • 50 grams naga/local ginger or normal ginger
  • 50 grams garlic
  • 50 grams dry red chilly
  • 3-4 nos naga king chilly (raja mircha) optional
  • ½ cup vinegar
  • salt as per taste
  • ¼ cup mustard oil
  • ½ cup water for cooking the pork

Instructions
 

  • Cut the pork into medium sized cubes and keep aside.
  • Peel the ginger and garlic and in a mortar and pestle coarsely ground them just to open the flavour.
  • Take the dry red chillies reserving few and Naga mircha and grind them to a coarse powder.
  • Take a pressure cooker, add the pork, remaining dry chillies broken, salt to take, 2 tbsps vinegar, water and pressure cook for 5-10 mins or till the pork is cooked.
  • Heat oil in a pan. Add the grounded ginger garlic and fry for about 2 mins.
  • Add the grounded chilly and fry for a min.
  • Add the pork, season with salt if required and fry on low-medium heat for about 10-15 mins stirring it frequently.
  • Add the remaining vinegar, stir well and fry on high heat for about 5 mins and take off the heat.
  • Let it cool down completely and store in a sterilized container.
  • Refrigerate for longer shelf life.

Notes

  1. Naga Mircha can be opt out and adjust the chilly as per your heat preference.
  2. You can use paprika too along with the dry red chilly.
  3. You can replace the Naga ginger if you can’t source with the normal ginger.
  4. You can use smoked pork instead of fresh pork.
  5. You can use refined oil like sunflower oil, vegetable oil etc instead of mustard oil.
Keyword meat pickle, naga pork pickle, pork pickle from Nagaland, pork pickle naga style, traditional naga meat pickle

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Well, if you make this naga pork pickle, 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.

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

Happy cooking!

Love Akum

Related

Naga style pork with bamboo shoot

Smoke dried pork with dry bamboo shoot

Pork salad sandwich

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About Akum Raj Jamir

administrator
Hello Everyone.. I am Akum Raj Jamir. I am a Naga Lady born and bought up from Nagaland. Married to a Tamilian and settled in Chennai now.  I worked in hotel industry for 3 years and later I shifted to corporate sector and worked in US based MNC companies. In January 2014 I was blessed with a baby boy and that it when I decided to quit my job and give me full time for him as well as the home. Now I am a homemaker ☺.  I started cooking at the very small age. We sisters used to help mom in the kitchen and followed the foot step of my mom and that's how I developed my cooking skills. A foodie by nature and a passionate cook, loves everything about food. Cooking is my passion. I love experimenting with food in my kitchen and try to bring the best in whatever I cook. I cook with all my heart and soul and this love is evident in the dishes I cook.  I believe in sharing a lot thus whatever I cook I share with fellow friends and my fan followings. So this space is all about food from my kitchen for foodies like me. Explore the recipes ☺

31 thoughts on “Pork pickle recipe/ How to make traditional naga pork pickle/Naga pork pickle recipe

  1. hi…your way of preparing pork pickle is simple…i too make but now I realised how much time and energy I waste…i will take few tips from your way…all the best girl

  2. I luv the recipe you have shared for pork pickle..i will try too…even me im foodie and luv to cook

  3. Hi I really love going through your ad,my kitchen..I also do alot cooking but yours is one of the best.. I’d love to take your tips from now on..All the very best and keep up the good work..

  4. Hi there, I think the Naga ginger That you’re talking about, might be Galangal, it’s used in a lot of South east Asian cuisine. If it’s süng süng that you’re referring to. Great post !

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