Naga Pork Recipe is a pork preparation where pork cooked with bamboo shoots in Naga style.
Being a south Indian and Manglorean, always have become used to a lot of spices in non-vegetarian food. Though I have not travelled much, staying in Bangalore has made me taste everything, its like all round the world in one plate.
My husband and I always love to explore different food. It was our Anniversary and as we were shopping in Koramangala and found one Naga restaurant thought of trying some Naga food. We ordered for the Naga platter, served us with a rice wine as a welcome drink and different dishes. All that I noticed was the dishes were with were little spices. It is that day I realised the taste of meat would also taste good with fewer spices.
Naga Pork Recipe – Delicious and Easy to Cook
As we travel towards North-Eastern states the usage of spices is minimal. Nagaland is a beautiful place located in the hilly region hence bamboo shoots are used in many dishes.
Not much to describe about this Naga Pork Recipe as it involves very less work. Only the Bamboo shoots need to be soaked in water for three days by changing the water every day. Follow the method and it’s done in no time.
Now you don’t have to travel northeast if you love to taste pork differently…try this out
IndNaga Pork | Naga Style Pork with Bamboo Shoots
Course: MainCuisine: IndianDifficulty: Easy4
servings15
minutes30
minutesEthnic Naga pork cooking with bamboo shoots. Simple easy and tasty pork preparation
Ingredients
1/2 kg Pork
1 tbsp oil
2 Onions
3 tsp Ginger garlic paste
2 tsp chilli powder
4 Whole red chillies
1/2 cup Bamboo shoots
Directions
- Heat 1 tbsp oil in a cooker add meat and fry well till pork fat is released.
- Add chopped onions and ginger garlic paste to it and fry for 2 minutes.
- Add the chilli powder and whole chillies and fry for another 2 minutes.
- Add Bamboo shoots, add 1 cup of water and cook for 1 whistle.
- Delicious Naga pork with Bamboo shoots is ready.
I’m sorry but onions, garlic ginger paste, and oil? That’s your own recipe and not the ethnic Naga style. We use dried chillies and not a paste, we manually grind them using mortar and pestle.