Today’s delicious dish is contributed by Khevito Elvis Lee from Nagaland. He has used the combination of pork intestine and smoked pork, to infuse some of that extra smokey flavour. Ginger leaves are added to enhance the taste and aroma of the dish. Without further delay, let’s find out the ingredients of this yummy winter dish and get to prepping it for our own homemade meal!
This recipe for Naga smoked pork with intestines and ginger leaves by Khevito is an aromatic, wholesome and hearty dish for a warm winter meal.
- 1-2 long pieces smoked pork
- Fresh pork intestine
- 1 teaspoon chili powder
- 6-7 dry chilies
- Naga ginger leaves
- 2 small pieces of ginger two small pieces chopped
- 6 -7 garlic cloves
- Around 2 pinch of Schezwan pepper powder (Khevito uses the Naga pepper which is called ‘mitchinga’)
- Salt to taste
Preparation of the Pork Intestine :
- First clean the intestine thoroughly with lukewarm water, salt and lemon and rinse at least 7 to 8 times. This is to remove the smell.
- Boil the intestine with some ginger and salt until the intestine is cooked 70- 80%.
- Strain the leftover water which was used to cook the intestine.
- Wash the intestine again with some cold water properly.
- Cut the intestine into small pieces and set it aside.
Preparation of the chili paste :
- Boil some water to soak the dry red chilies for about 10 mins.
- After 10 mins, throw the water and smash the red chilly into a fine paste and keep aside.
Direction to cook the dish :
- Cut the smoked pork into thin slices and cook it without using any oil. Keep cooking until the smoked pork extracts its own oil.
- Once you see a considerable amount of oil from the smoked pork, add the intestines and cook it together for 15 to 20 mins.
- Add the dry red chilly paste and some chilly powder as well.
- Mix it all together n cook it properly for another 15 to 20 mins. Keep cooking on a low flame so that it doesn’t burn so we can avoid adding too much water.
- After 20 mins, add a little bit of water depending upon how much gravy you want. (Khevito prefers it to be a little dry.)
- Add the Naga ginger leaves, the pounded ginger, garlic, some salt and Schezwan pepper. Let the mixture simmer till the smoked pork is cooked.
- Once all the meat is cooked then it’s all set to be served hot and steamy!