Pork with perilla seeds is another Naga pork specialty dish. In my local dialect i.e. Ao Naga dialect this dish is called as ‘Ak Shi Azü Den Asoba Aon’ which means pork cooked with perilla seeds. ‘Ak shi’ means pork meat and ‘Azu’ means perilla seeds. This is a flavoursome delicacy with awesome flavors of roasted perilla seeds and fermented bamboo shoot extract.
This delicious pork dish can be served as a side dish with your meal. It can also be served with piping hot black tea whenever you have any guest around. It’s scrumptious and filling when served with steamed rice or sticky rice along with some boiled vegetables and chutney which makes a complete meal!
Christmas is just around the corner and preparing delicious and special dishes is almost every household’s ritual! Today I’m sharing a delicious Naga dish of pork with perilla seeds recipe. This recipe uses traditional Naga ingredients to create a scrumptious dish that’s ideal for when you want to treat something special and ethnic for your family or for guest coming during the festive season or any special occasions.
WHAT IS PERILLA SEEDS?
Perilla frutescens is an annual herb belonging to the mint family (Lamiaceae). Perilla is known as Bhanjeera in Hindi. The appearance of perilla seeds is tiny oval shaped seeds. The perilla seeds are obtained from the perilla plant.
Perilla seeds is found in South East Asian countries and the Himalayan region of India and Nepal. It is mostly found in almost all North Eastern States of India.
The perilla plant is rich in dietary fiber contains nutrients such as alpha-linolenic acid, omega-3 fatty acids and omega-6 fatty acid. The omega-3 to omega-6 ratio in perilla seeds is 6:1, the highest of any seeds. It has incredible healing properties, the oil helps in treating asthma, nausea, soothe stomach ache, and to relieve muscle spasms. A rich and natural vegetarian supplement for omega fatty acids, protein and fiber for both adults and kids.
Superfood perilla has a high ALA content (Alpha-Linolenic Acid) containing as much as 60 percent of the healthy fat where chia seeds contain only about half that. Perilla seeds make an excellent alternative to chia seeds & flax seeds.
Read a detailed article on perilla seeds here by NCBI/NIH website to know more about it.
Perilla seeds are flavorful, aromatic and they have a delicious nutty flavor. It is power packed in a tiny seed. Be it for salad, meat or chutney, it’s a flavour champion. They are used as a spice and are used to make delicious chutneys, salads, vegetable curries and meat preparation.
Perilla seeds are usually consumed not as whole seeds but as paste or powder. For best result roast them to enhance their flavor.
CULINARY USES:
Perilla is used for its aroma and as a flavouring agent in various cuisines.
Some of the ways in which perilla seeds are used in the North Eastern Cuisine are cited below:
– It is usually ground into a paste and make chutneys by adding local spices and herbs.
– It is also pounded into powder and added to raw salads.
– They are also added into curries and stews to give a rich flavor and thickness to the curries and stews.
– You can simply dry roast it and ground it with salt and consume it as a condiment.
HOW TO STORE PERILLA SEEDS?
Always store perilla seeds in an air-tight container in a cool dry place away from moisture and humidity. You can also dry roast them and store in an airtight container.
INGREDIENTS USED TO MAKE PORK WITH PERILLA SEEDS
This section explains what all ingredients is used in making the pork with perilla seeds, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.
● Pork – Fresh pork with both flesh and fats with bone in is used here. You can make this recipe with smoked pork also.
● Chilli – The recipe uses local chilli powder, that’s dry red chilli pounded in traditional way in large wooden mortar and pestle.
● Raja mircha – This is Naga king chilli. You can use it if its available and can bear the heat of it, otherwise this is optional.
● Bamboo shoot extract – This is the juice extracted from fermented bamboo shoot. You can also use fermented bamboo shoot instead of the extract.
● Perilla seeds – The perilla seeds is dry roasted and pounded in mortar and pestle into powder.
● Ginger And Garlic – They are freshly pounded in mortar and pestle. They are coarsely ground just to open the flavor. Recommend not to use store bought ginger garlic paste.
● Sichuan peppercorns – Loçal sichuan peppercorns and not the Chinese sichuan peppercorns is used here.
● Water as required
● Salt to taste.
HOW TO MAKE PORK WITH PERILLA SEEDS?
This section shows how to make pork with perilla seeds with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.
I made a simple video of pork with perilla seeds for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always looking forward to your feedbacks!
PORK WITH PERILLA SEEDS VIDEO TUTORIAL
STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE PORK WITH PERILLA SEEDS
In a pan dry roast the perilla seeds untill it starts to crackle and you get a nice aroma. Remove from heat.
Add them onto a mortar and pestle and pound them into a coarsely powder.
In a mortar and pestle add in the roughly chopped ginger and garlic. Pound them coarsely just to open the flavor.
In a heavy bottom pan add in the pork.
Add in salt, local chilli powder and raja mircha (king chilli) if using.
Stir and mix well. Put on the lid and cook in low-medium flame for about 10-15 minutes stirring occasionally in between the cooking.
The pork will start releasing its fats and it will get cooked on its fats.
Add in the fermented bamboo shoot extract and the pounded perilla seeds. Give it a good mix.
Now add in some water. Put on the lid and cook further untill the pork is tender and cooked well.
Cooking time depends on the tenderness of your meat. It took approximately 45 minutes to 1 hour for me.
Add in the ground ginger and garlic. Mix well and cook for 2-3 minutes.
Turn off the heat and finally add in the roasted sichuan peppercorns by crushing it in your palm. Mix well.
Your pork with perilla seeds is ready to be served. Enjoy wih piping hot steam rice.
NOTES:
● Dry roast the perilla seeds before pounding.
● You can swap the fresh pork with smoked pork and chicken as well.
● You can swap the bamboo shoot extract with bamboo shoot.
● I used local pounded chilli, you can soak the dry red chilli in hot water for few minutes, then pound them in mortar and pestle or mixie.
● King chilli is optional.
● Use freshly ground ginger garlic and not store bought ginger garlic paste.
● If you are not using bamboo shoot or extract, you can use tomato.
● You can make this in gravy form as well, add water as per your requirement.
RECIPE CARD
Pork With Perilla Seeds
Equipment
- heavy bottom
- Ladle
- mortar and pestle
Ingredients
- 700 grams Fresh pork
- salt as per taste
- 3 tablespoon local chilli powder
- 1 small raja mircha (naga king chilly) optional
- 23 tablespoon fermented bamboo shoot extract
- 4 tablespoon perilla seeds
- 2 inches ginger roughly chopped
- 1 pot garlic (15-20 cloves)
- 1 tablespoon local sichuan peppercorns
- 3-4 cups water or as required
Instructions
- In a pan dry roast the perilla seeds untill it starts to crackle and you get a nice aroma. Remove from heat.
- Add them onto a mortar and pestle and pound them into a coarsely powder.
- In a mortar and pestle add in the roughly chopped ginger and garlic. Pound them coarsely just to open the flavor.
- In a heavy bottom pan add in the pork.
- Add in salt, local chilli powder and raja mircha (king chilli) if using.
- Stir and mix well. Put on the lid and cook in low-medium flame for about 10-15 minutes stirring occasionally in between the cooking.
- The pork will start releasing its fats and it will get cooked on its fats.
- Add in the fermented bamboo shoot extract and the pounded perilla seeds. Give it a good mix.
- Now add in some water. Put on the lid and cook further untill the pork is tender and cooked well.
- Cooking time depends on the tenderness of your meat. It took approximately 45 minutes to 1 hour for me.
- Add in the ground ginger and garlic. Mix well and cook for 2-3 minutes.
- Turn off the heat and finally add in the roasted sichuan peppercorns by crushing it in your palm. Mix well.
- Your pork with perilla seeds is ready to be served. Enjoy wih piping hot steam rice.
Video
Notes
-
Dry roast the perilla seeds before pounding.
-
You can swap the fresh pork with smoked pork and chicken as well.
-
You can swap the bamboo shoot extract with bamboo shoot.
-
I used local pounded chilli, you can soak the dry red chilli in hot water for few minutes, then pound them in mortar and pestle or mixie.
-
King chilli is optional.
-
Use freshly ground ginger garlic and not store bought ginger garlic paste.
-
If you are not using bamboo shoot or extract, you can use tomato.
-
You can make this in gravy form as well, add water as per your requirement.
FEW PORK RECIPES YOU MIGHT LIKE
Pork Masala Curry
Naga Pork Pickle
Pork Biryani
Pork Chow Mein
Smoked Pork And Axone Pickle
Pork Hakka Noodles
Pork Vindaloo
Dohkhlieh / Pork Salad
Dohneiiong / Black Sesame Pork
Naga Pork Curry
Nüoshi Aon (Pork With Anishi)
Pork With Bamboo Shoot
Smoked Pork With Dry Bamboo Shoot
Smoked Pork Curry
Smoked Pork With Yam And Axone
Pork With Baby Bitter Gourd
Pork Salad Sandwich ● Hot & Spicy Pork
Well, if you make this pork with perilla seeds recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also 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
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