FOOD, NAGALAND, RECIPES
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Recipe of “Naga Pork with Anishi” Cooked Traditionally in a Clay Pot

Today we have an authentic Ao Naga dish cooked over a fireplace in a Naga kitchen. It’s a pork dish cooked with Anishi (dried Colocasia leaves), Sichuan pepper “Michinga leaves” and napa. Made in traditional style in a clay pot, it is a flavorsome dish to be relished with a hot plate of rice and some chutney – a typical Naga meal. Read on to get the full recipe [Video included – at the bottom].

Ao Naga Dish | Pork with Anishi

rootsandleisure_recipe_Naga Pork

Ao Naga Dish | Pork with Anishi

Ingredients

  • 1 Kg Fresh pork (cut into 1″ pieces) 
  • 1 big Tomato
  • 5-6 dried red chilies
  • 3-4 Anishi cakes (Dried cakes made of Colocasia leaves)
  • A handful of Sichuan Pepper Leaves “Michinga Leaves”
  • Napa
  • Clay Pot ( if you don’t have a clay pot, you can use a regular deep vessel and cook over gas)

Ingredients (Clockwise from Left): Sichuan pepper leaves, Tomato, Dried Red Chillies, Napa, and Anishi cakes

rootsandleisure_recipe

Ingredients (Clockwise from Left): Sichuan pepper leaves, Tomato, Dried Red Chillies, Napa, and Anishi cakes

This Ao Naga Pork Dish is Prepared in a Clay Pot

rootsandleisure_recipe

This Ao Naga Pork Dish is Prepared in a Clay Pot

Directions to Prepare the Pork:

  • Cut the pork into 1” chunks and dry fry in a deep kadai until the fat starts coming out of the meat
  • Cook on low flame for about 20-30 mins until the pork is half-cooked
  • Turn off the gas, and keep the pork aside

Fried Pork to make “Pork with Anishi” dish

rootsandleisure_recipe

Fried Pork to make “Pork with Anishi” dish

Directions to Cook:

  • Boil some water in the clay pot (3-4 cups)
  • Add the pre-cooked pork and all the other ingredients into the pot – except the Sichuan pepper leaves and the napa.
  • Cover the pot with a lid and cook until the (spice) ingredients are cooked and soft.
  • Now take out all the ingredients except the meat, and mash and mix them thoroughly, and put them back into the pot. Add more water if needed.
  • Cook till it starts boiling again, and then add the plucked (and separated) Sichuan pepper leaves into the pot and mix with a spoon.
  • Now crush the napa and add them as well – as a final tastemaker.
  • Cover the lid and cook for 2-3 mins.
  • Anishi Pork is now ready to eat! Serve hot with a plate of rice, and boiled vegetables and chutney on the side.

Ao Naga Dish “Anishi Pork” is ready to be served!

rootsandleisure_recipe_Naga Pork

Ao Naga Dish | Pork with Anishi

Watch the cooking process on Roots and Leisure YouTube Channel

 

 

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