A traditional and authentic smoked pork curry using smoked pork, potatoes and very few other basic ingredients. This is a naga style smoked pork dish and a zero oil recipe. It’s best enjoyed with rice which is the main staple in Naga Cuisine.

Learn how to make Smoked Pork Curry recipe with step by step pictures – a traditional and authentic Naga style pork recipe.

This curry is also one of the popular Naga pork curry prepared with smoked pork and potatoes. The pork is cooked along with potatoes, tomatoes, green chillies. Then this ingredients once cooked is mashed to form a semi-thick curry. Perfect to have with piping hot steamed rice.

Naga Smoked Pork Curry is a easy and simple recipe. It is a very delicious and fingerlicking curry. It is a simple recipe with just some basic ingredients except the spice ‘Mongmong jang’ also commonly known as Mejenga seeds. It is a locally available spice which is a variety Sichuan peppercorn. You can use it if available or can opt that out if you cannot source it.

This curry recipe is best with smoked pork and not with fresh pork. You can also use smoked beef. We follow the same recipe and make naga style potato curry using dry fish minus the sichuan peppercorns.

If you love naga cuisine do try this recipe and let me know your thoughts about the recipe.

MORE NAGA RECIPES YOU’LL LOVE, Click to view the recipes Naga Cuisine

Well, if you make this naga style smoked pork curry, 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.

Ingredients :
300 gms Smoked Pork
2 Potatoes peeled and cubed
10-15 Green Chilly
2 Tomato
1 tbsp Mongmong Chang ( Sichuan peppercorns/ Mejenga Seed)
Salt to taste
Water as required

Method :

Wash the smoked pork with warm water nicely. Cut them into medium cubes and add them in a pot.

Add in the green chillies, potatoes, tomatoes.

Add salt and enough water covering the meat.

Bring them to a boil, cover the pan and cook till the pork is cooked completely. Cooking time differs according to the tenderness of the meat.

In a mortar and pestle mash the potatoes, tomatoes and green chillies one after the other.

Add them back to the pot, adjust the gravy consistency by adding water as required.

Dry roast the mongmong chang/ sichuan peppercorns and crush them in between your palms or mortar pestle.

Add the crushed sichuan peppercorns to the curry, bring it to a boil and take off the heat.

Enjoy with piping hot steam rice.

MORE NAGA PORK RECIPES YOU MIGHT LIKE

Check it out if you are a pork lover and loves to try Naga Cuisine.

Smoke Dried Pork With Dry Bamboo Shoot

Pork With Bamboo Shoot

Anishi With Pork

Pork Pickle / Traditional Naga Pork Pickle

Naga Style Pork With Green Leafy Vegetables

RECIPE CARD

Smoked Pork Curry

Akum Raj Jamir
A traditional and authentic smoked pork curry using smoked pork, potatoes and very few other basic ingredients. This is a naga style smoked pork dish and a zero oil recipe. It's best enjoyed with rice which is the main staple in Naga Cuisine.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Indian, naga cuisine
Servings 4

Equipment

  • pan or pot
  • mortar pestle

Ingredients
  

  • 300 grams smoked pork
  • 2 nos potato cubed
  • 10-15 nos green chilly
  • 2 medium tomato
  • 1 tablespoon sichuan peppercorns (optional) Use if you can source
  • salt as per taste
  • water as required

Instructions
 

  • Wash the smoked pork with warm water nicely. Cut them into medium cubes and add them in a pot.
  • Add in the green chillies, potatoes, tomatoes.
  • Add in salt and enough water covering the meat.
  • Bring them to a boil, cover the pan and cook till the pork is cooked completely. Cooking time differs according to the tenderness of the meat.
  • In a mortar and pestle mashed the potatoes, tomatoes and green chillies one after the other.
  • Add them back to the pot, adjust the gravy consistency by adding water as required.
  • Dry roast the mongmong chang/ sichuan peppercorns and crush them in between your palms or mortar pestle.
  • Add the crushed sichuan peppercorns to the curry, bring it to a boil and take off the heat.
  • Enjoy with piping hot rice.
Keyword indian pork curry, naga cuisine, naga pork curry, smoked pork, traditional naga pork recipe

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

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 ☺

13 thoughts on “Smoked Pork Curry Recipe/ Naga Style Smoked Pork Curry Recipe/ Traditional And Authentic Naga Smoked Pork Curry

  1. Hi do you have a pork curry recipe that uses axone? I have no way of sourcing axone, so I’ll go with either a Chinese or Korean fermented soy-bean paste. Thanks🙏

    1. Hi Ronita, I haven’t posted yet, will be doing it soon … you can add the axone in this recipe, just opt out the Sichuan peppercorns in the end… U can also make a dry version of this by letting the water evaporate and keep the potatoes as chunks. Hope this helps 🙂

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