All posts tagged: pork recipe

Rootsandleisure_Naga pork bamboo shoot

Authentic Recipe of The Popular Naga ‘Pork with Bamboo Shoot’ from Nagaland

Published by Sentienla

Here’s a recipe for a local favorite pork dish from Nagaland submitted by Sentienla (profile at the bottom). Pork with bamboo shoot is a favorite dish in Nagaland, whether it’s a humble meal at home with family or for important celebrations like weddings, tribal festivals, or Christmas. This recipe features pork belly, which adds a special succulent flavor due to the fat content. Let’s get cooking! Ingredients:  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, …

Rootsandleisure_spicy_naga_fried_pork

#RECIPE | Spicy Naga Fried Pork by Lilia Jimomi

Published by Kumti

Introducing a special recipe for today, brought to you by Lilia Jimomi, an esteemed food enthusiast who manages an exclusive Instagram food account. For the first time ever, she is sharing her favorite recipe: Spicy Naga Fried Pork! This dish incorporates traditional Naga ingredients, resulting in an explosion of flavors. The best part is that it requires minimal ingredients and can be prepared quickly, allowing you to enjoy a delightful Naga meal in just a matter of minutes. Ingredients 1 kg sliced pork 1 tablespoon paprika 3 tablespoons coarse-ground local chili powder 2 cups water 1 tablespoon ground Zanthoxylum powder (roasted in a pan for a few minutes before grinding) Salt to taste Roasted Zanthoxylum powder and local chili powder Instructions Fill a cooking pot with water and place the pork inside. Turn on the stove; add salt and paprika for color. Bring the water to a boil, then cover the pot and simmer gently until the pork becomes tender. If needed, add small amounts of water as required. Once the pork is tender, remove …

rootsandleisure_recipe_pork

#RECIPE | Spicy Manipuri Pork Dish with Culantro “Burma Dhania”

Published by Kupatia Keishing

Today’s recipe is a simple pork dish contributed by food blogger Kupatia Keishing from Manipur, in the Northeast of India. It’s a dry spicy dish that is easy to cook, and incorporates the unique and beautiful flavor of culantro – also known locally as “Burma dhania” in Manipur. This dish is usually made using smoked pork, but in this version, Kupatia uses fresh pork that is prepared to taste as flavorsome like smoked pork. Let us find out how! Scroll down below for the full recipe. Manipuri Spicy Pork Dish cooked with chili powder and Culantro Ingredients : 1 Kg Fresh Pork 4-5 tbsps of Local chili powder Culantr0 (local name “Burma Dhania”) 3-5 cloves of garlic 1 1/2 cups of hot water Salt to taste Directions to Cook: Wash the pork thoroughly – changing water until its clean Boil the pork with salt for about an hour and leave it overnight Cut the pork into 2-3″ cubes Now heat a deep pot, and dry fry the chili powder and salt until this mixture turns dark brown in …