Naga pork curry is a traditional and authentic Naga style pork recipe. This Naga pork recipe is a delicious and exotic pork curry which is easy and simple to prepare. Enjoy it with piping hot steam rice.
Let’s learn today a traditional and authentic Naga style pork recipe. An easy and simple recipe which anyone can master with the right ingredients in hand.
Pork is one of the integral parts in the life of the Nagas. No festival or occasion is complete without pork dishes. This is an authentic pork dish of Nagaland. It is a zero oil dish.
Naga Cuisine uses very limited spices and mostly the dishes are boiled and zero oil dishes. This dish is also prepared using very few ingredients.
This is a delicious and exotic pork curry with amazing aroma and flavor cooked with simple ingredients and simple cooking technique. Enjoy it with piping hot steam rice along with chutneys and boiled vegetables and side dishes. That’s how the Nagas relish their meal. So simple, healthy eating and soulful.
Pork With Bamboo Shoot and Smoked Pork Curry are very famous in naga cuisine and loved by all. Anishi / Nuoshi With Pork is the signature dish of the Ao Naga Tribe and is my personal favourite.
Let’s head on to the recipe. Pork lovers and especially Naga cuisine lovers can give it a try and I am sure you will love it as much as we do. Do share your thoughts about the recipe in the comments below, I would love to have read them.
Preparation time : 10 minutes
Cooking time : 30-40 minutes
Serves : 3
Ingredients :
Pork – 500 gms
Dry red chilly – 12-15 nos
Ginger – 2 inches
Garlic – 10-12 cloves
Bamboo Shoot Water/ Extract – 3 tbsp
Sichuan peppercorns – 1 tbsp
Salt to taste
Water as required
Method :
Coarsely ground the ginger and garlic just to open the flavor. Keep aside.
Dry roast the sichuan peppercorns for a minute or two. Coarsely crush it and keep aside.
Break the dry red chillies and add them to a bowl. Add hot water and soak them covered for 5-10 minutes.
Drain the water and ground them in mortar and pestle into a paste.
In a pot add the pork, bamboo shoot water, salt and grounded red chilly paste, stir and mix well and cook on medium heat stirring them frequently for about 5-10 minutes.
Add enough water covering the meat, cover the pan and cook on medium heat stirring occasionally till the pork is completely cooked. It might take approximately 20-25 minutes.
Adjust the gravy consistency as per your requirement, add the grounded ginger garlic and crushed peppercorns, give a nice stir and cook for about 2 minutes and take off the heat.
NOTES
- You can use bamboo shoot extract or fermented bamboo shoot as well.
- For those who can’t source or are not familiar with bamboo shoot, you can use about 2 tomatoes.
- Use freshly ground ginger and garlic for the authentic taste and flavor
- You can make it a dry version or gravy base so adjust the consistency as per your choice.
- You can use add-ons like potato, bitter eggplant and mustard leaves.
- You can make the same version using green chillies.
- Raja mircha lovers can add 1 or 2 king chilli as per your palate for the extra heat.
RECIPE CARD
Naga Pork Curry
Equipment
- Pan
- mortar and pestle
Ingredients
- 500 Grams Pork
- 10-12 Large Dry red chilli
- 2 Inches Ginger
- 10-12 Small Garlic
- 3-4 Tablespoon Bamboo shoot extract (or bamboo shoot)
- 1 Tablespoon Sichuan peppercorn (timur)
- 1-2 Tablespoon Salt
- 300-500 ml Water or as required (adjust as per your required consistency)
Instructions
- Coarsely ground the ginger and garlic just to open the flavor. Keep aside.
- Dry roast the sichuan peppercorns for a minute or two. Coarsely crush it and keep aside.
- Break the dry red chillies and add them to a bowl. Add hot water and soak them covered for 5-10 minutes.
- Drain the water and ground them in mortar and pestle into a paste.
- In a pot add the pork, bamboo shoot water, salt and grounded red chilly paste, stir and mix well and cook on medium heat stirring them frequently for about 5-10 minutes.
- Add enough water covering the meat, cover the pan and cook on medium heat stirring occasionally till the pork is completely cooked. It might take approximately 20-25 minutes.
- Adjust the gravy consistency as per your requirement, add the grounded ginger garlic and crushed peppercorns, give a nice stir and cook for about 2 minutes and take off the heat.
Notes
- Â You can use bamboo shoot extract or fermented bamboo shoot as well.
- For those who can't source or are not familiar with bamboo shoot, you can use about 2 tomatoes.
- Use freshly ground ginger and garlic for the authentic taste and flavorÂ
- You can make it a dry version or gravy base so adjust the consistency as per your choice.
- You can use add-ons like potato, bitter eggplant and mustard leaves.
- You can make the same version using green chillies.
- Raja mircha lovers can add 1 or 2 king chilli as per your palate for the extra heat.
FEW PORK RECIPES YOU MIGHT LIKE
Pork Masala Curry
Naga Pork Pickle
Pork Biryani
Pork Chow Mein
Smoked Pork And Axone Pickle
Pork With Perilla Seeds
Pork Vindaloo
Dohkhlieh / Pork Salad
Dohneiiong / Black Sesame Pork
Naga Pork Curry
Pork Chilli
Smoked Pork With Yam And Axone
Pork With Baby Bitter Gourd
Pork Salad Sandwich
INTERESTED FOR MORE NAGA RECIPES THEN YOU CAN CHECK IT OUT 👉 NAGA CUISINE
Well, if you make this banana raisin loaf cake, please 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 feedback is 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
Reblogged this on Crackling Pork Rinds.
Thanks much 🙂
Just made this today in the pressure cooker. Came out Amazing. Thank you. I was lazy and I blended everything together and added to pressure cooker with pork. Was delicious!
Thank you for sharing your feedback 🙂 Glad you like it
Made this two days back to back with two adjustments, family doesn’t like bamboo shoot so left that out and had no Sichuan pepper so used Desi black pepper roasted and ground. Results are fabulous! This is my go to web site for pork and NE dishes đź‘Ś
Thank you so much 🙏