Recipe submitted by Sentienla (profile at the bottom) from Nagaland. You can use any portion (of pork) and it will still come out just as delicious. Just make sure you use dried bamboo shoot – and follow the directions given below. Enjoy.
- Pork belly ( cut into cubes) – 500gm
- Dry red chilies 13-15 nos
- Garlic 12-15 cloves
- 1/2 cup of dry bamboo shoot
- Water 100-200ml
- Salt to taste
Directions to cook:
- Soak the dry red chilies in hot water for 6-10mins. Then take a mortar and pestle, and ground them.
- Soak the dried bamboo shoot in water (room temperature) for 3-5 mins.
- Coarsely ground the garlic in a mortar and pestle
- Take a deep pot and put the pork belly – cut into pieces, and cook on low flame until the fat from the meat starts coming out. Stir occasionally
- Now, add the soaked dry bamboo shoot, crushed garlic, and red dry chili to the pork. Add salt to taste.
- Mix all the ingredients well, and add 1 to 2 cups of water or as much as required (depends on the amount of fat from the pork..)
- Cook the pork over medium to low flame for 15-20 minutes.
- If the water dries up but the pork is still not fully cooked, you can add more water. But make sure water is fully dried up when the meat is fully done.
Naga pork with Bambook shoot is ready to be served with a hot plate of rice and boiled veggies on the side!
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