Go Back

Pork With Perilla Seeds

Akum Raj Jamir
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 'Azü' means perilla seeds. This is a flavoursome delicacy with awesome flavors of roasted perilla seeds and fermented bamboo shoot extract. 
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course, Side Dish
Cuisine Indian, naga cuisine
Servings 6

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

  1. Dry roast the perilla seeds before pounding.
  2. You can swap the fresh pork with smoked pork and chicken as well.
  3. You can swap the bamboo shoot extract with bamboo shoot.
  4. 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.
  5. King chilli is optional.
  6. Use freshly ground ginger garlic and not store bought ginger garlic paste.
  7. If you are not using bamboo shoot or extract, you can use tomato. 
  8. You can make this in gravy form as well, add water as per your requirement. 
Keyword ethnic naga dish, naga pork, perilla seeds with pork, pork