Pork pickle recipe/ How to make traditional naga pork pickle/Naga pork pickle recipe

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

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

Ingredients:

1½ Kg Smoked Pork
50 gms Naga Ginger
50 gms Galic
50 gms Dry Red Chilly
3-4 Naga Mircha (Ghost Chilly)
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.
If smoked Pork is not available you can use fresh pork meat.

Thank you for stopping by my blog. I hope you liked the recipe. Please do share your valuable feedbacks as i would love to hear from you all. Happy cooking!