All posts tagged: pork

#RECIPE | Manipuri Dish – Spicy Fermented Pork with Escargot (Tharoi) .

Published by Shanmi

Pork is one of northeast India’s most favourite meats. Whether it is smoked, fermented or cooked fresh, either way it tastes wonderful. Today, our contributor Thanyo Lungleng, a Tangkhul naga from Manipur shares the recipe for her version of “Spicy fermented pork with escargot”. The dish contains our favourite combination – fermented pork and escargot. It can never go wrong! One traditional cooking advice my mother always gave me was to always add the chili powder and ginger paste at the beginning of cooking and add the garlic paste seconds before turning off the heat. This really enhances the flavour and aroma of the dish.” – Thanyo Lungleng. Thanyo shares her recipe for a special dry dish, Spicy Fermented Pork and Escargot. Ingredients : A big piece of homemade fermented pork Escargot (Tharoi in Manipuri) Wild/long cilantro Ginger ground to a paste Garlic ground to a paste Chili powder (from Sirarakhong village, Ukhrul district) and salt to taste. Ingredients for Thanyo’s spicy fermented pork and escargot dish (L-R): Escargot, fermented pork, ginger, garlic, long cilantro, chili powder and …

Recipe of “Naga Pork with Anishi” Cooked Traditionally in a Clay Pot

Published by Vilina

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 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 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 …

Recipe | Naga Pork Innards with King Chilli and Lemongrass

Published by Inali Jane Ayemi

Today, we invite you to try another version of the beloved local delicacy – Pork Innards. Contributed by our friend Inali Jane from Nagaland, this dry version takes a little longer to cook, but it is easy to prepare. The combination of lemongrass and cherry tomatoes adds a unique flavor that gives off a fusion of East-Asian aromas. It’s a dish that anyone can try making, so let’s find out how to make it! Ingredients: 1 and 1/2 kg of pork innards consisting of heart, a portion of liver, intestines, gut, and spleen with fats attached. Sichuan pepper (slightly toasted and grounded) A handful of organic cherry tomatoes (you can use regular tomatoes as well) 1 fresh King Chili 4 chopped Lemongrass stems (1 used for garnishing) Fresh Ginger Garlic paste Salt to taste Spice Ingredients (L-R clockwise): Fresh lemongrass, Sichuan pepper, fresh ginger, cherry tomatoes, garlic Directions to Cook (Cooking time: 60 – 80 mins) Clean the innards thoroughly with hot water, and chop them into pieces. Add the king chili, a small portion of the ginger garlic …

Recipe | Fresh Pork with Bamboo Shoot and Szechuan Leaves

Published by Lidang

“Pork with bamboo shoot” is almost synonymous with Naga pork dish – as bamboo shoot is the most favored spice to cook meat dishes in Nagaland. Another spice that compliments this particular dish is the szechuan pepper (the Aos call it “mong mong”), which is usually roasted and sprinkled on top as a finishing add on for a zingy taste. Today Lidang cooks her famous pork-bambooshoot dish with szechuan leaves (Michinga pata in Nagamese). Here she uses the leaves as one of the main ingredients, along with the pork. This way, the dish is green and healthy while also maintaining that zingy flavor of the szechuan. Here’s the full recipe – which is super simple, and is done in four simple steps! Ingredients (Clockwise from Left) : Bamboo shoot, Dry red chilies, salt and szechuan leaves Cooking time: 40minutes-1 hour Ingredients : 500 grams of fresh pork, cleaned and chopped. Some dried chilies as per taste A handful of szechuan leaves leaves A handful of fresh bamboo shoot 500 ml of water Salt to taste Directions to cook : …

Recipe of Exotic Naga Dish | Pork Cooked with Hornet’s Larvae

Published by Roots & Leisure

Naga Cuisine is known for it’s bold ingredients and hot spices (yes, we mean Raja Mircha/ Bhut Jolokia) Well today, we have a dish that has both these elements : a local dish made out of Hornet’s larvae, cooked with pork and raja mircha. Pelevotuo Solo, Owner of “Mom and I” Cafe, Kohima contributes this recipe, which is one of the most popular dishes in his cafe. Full recipe below: Prep Time: 15 mins; Cook Time: 1 hour Ingredients : 1kg diced pork meat 250 gms of hornet’s larvae 2 Raja marches or 10-12 dry red chillies 1 tbsp. minced ginger 20 gms fresh bamboo shoot Salt to taste Spices Used – Clockwise from Left (Photo below) : Fresh Bamboo Shoot, Ginger and Raja Mircha Directions to Cook: Cook the pork in 500ml of water and add salt to taste Add the larvae after 20 mins and let it cook for another 15 mins. Rinse the bambooshoot with hot water ( to decrease heavy sourness) Put the bambooshoot and dried chilly together and cook for about …

Recipe | Smoked Pork with Asian Spices – Cooked Naga Style over a Fireplace

Published by Roots & Leisure

Christmas is a great time to visit Nagaland. It is filled with the joyous spirit of Christmas, Weddings, the excitement of the young folks visiting their hometown for the holidays and many other celebrations – and all of these involve lots of food and merry cooking! Today we have a pork recipe from one of our founders – Sungdi’s (outdoor) kitchen; it’s a pork recipe that will have you wishing you were there right beside her – to enjoy the cooking process and of course, to taste the delicious-looking dish! Here’s the recipe of a pork dish cooked in a Naga outdoor kitchen with Asian spices for a lovely twist in flavour. Enjoy! Prep time: 15-20 mins. Cook time: 1 hour (approx.) Ingredients: Smoked pork Onions Green chilly Soya Sauce Barbecue sauce Green chilly sauce Chilly powder Ginger garlic Tomato Capsicum Directions to cook: Pre-cook the smoked pork in salt and water. (Water quantity should be just midway to the pork level) For the sauce: Sauté the tomatoes till it turns soft and brown. Then put in ginger, …

Recipe | Assamese Style Pork in a Bamboo Tube

Published by Pooja Ghose

Presenting another delectable recipe for all the pork lovers, cooked in the traditional Assamese style using bamboo tubes. The fresh raw essence and aroma of the bamboo gives the dish a very local smoky flavor, with the use of fresh garden herbs, cooked over the traditional Assamese mud stove. So let’s try it out! Pork cooked in bamboo tubes in traditional Assamese style. Ingredients : Pork – 1 kg Ginger- Garlic paste – 3 tbsp A handful of mint leaves Cilantro 3-4 leaves Red chilli (5-6) or king chilli (bhoot jolokia) 1 nos. Salt according to taste Raw bamboo shoot 50-100g (optional) Two bamboo tubes (better if the bamboo is from hilly region) Banana leaves Directions to cook : Chop the pork into medium sized pieces, wash thoroughly and keep it aside. Crush the mint into a paste type consistency. Next, mix the pork with ginger-garlic paste, mint paste, chillies and cilantro and keep aside for 10 mins (bamboo shoot can also be mixed). The marinated pork is now ready to be stuffed inside the …