Guwahati, July 7, 2019:
Naga Pork Curry is flavoured by the use of bamboo shoots and King Chili (one of the hottest chili in the world), which are also some integral ingredients in most dishes of North East India.
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Ingredients of Naga Pork Curry
500 gm pork
50 gm bamboo shoots
25 gm ginger
2 teaspoon salt
10 red chilli
1/2 tablespoon red chilli powder
Grind together the ginger and garlic into a smooth paste.
Cut the pork into medium pieces, wash and dry properly.
Put the pork in a pressure cooker and place it over medium flame.
Keep stirring the pork so that it doesn’t stick to the bottom of the cooker.
Keep doing this for about 3 minutes and afterward, add the salt and stir the meat again.
Add the chopped onions and stir fry this again for a minute.
Add the ginger-garlic paste, sliced bamboo shoots and the chopped red chilies (2 King chilies, if available) to this and gently stir for 5 minutes.
Cover this, but do not close the lid. Cook for 3 minutes.
Add the red chili powder to get a nice colour, stir it for another 5 minutes.
Then add about a cup of water and close the lid of the pressure cooker.
Let it whistle for 6 times, before turning off flame.