Nagaland, located in Northeastern India has to offer a variety of recipe that is simply mouth watering. In Nagaland, just like in Thailand or Korea, they are serious when it comes to pork. So you won’t be eating thin strips of bite sized pork, they cook with huge chunks of pig. Often the pork is quite fatty, often big cubes of pork belly mixed in. If you’re a pork lover, you’ll have a blast in Nagaland. Be it dried pork, the smoke pork stew or pork with bamboo shoots, the list is endless.
Let’s take a look at one of the Naga favourite dish.
750 grams pork
Fermented bamboo shoot (1 medium tablespoon)
Red chilli powder (4 tea spoons)
Pepper (10-15 flowers); can use grinded pepper as an alternative
Ginger (10 grams)
Garlic (5 big cloves)
Cut the pork into medium sized pieces and place it in a cooking pot.
Add salt to it and enough water to immerse the pork.
In a medium-high flame, cook the meat and salt for 30 minutes or until the pork is half cooked.
Add the bamboo-shoot along with its water and stir the mixture until dry.
Add some water and cook the meat until it is cooked or the water is almost dry.
Add in the ginger and garlic paste, pepper (10-15 flowers) and chilli powder and stir for about 2-3 minutes.
Add some more water and let it boil for another 5 minutes. The curry formed should be medium thick.
Serve hot with rice.