Smoked Pork Curry
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.
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.