All posts tagged: Smoked Pork

Rootsandleisure_Recipe_Smokedpork_BananaBlossom

Recipe | Smoked Pork with Banana Blossom and Bitter Eggplant (Likok)

Published by Local Foodie

“Are banana blossoms edible?” Absolutely yes – and they have some noteworthy benefits for your health too. Just look it up. Not only that, they are just as delectable, and a popular ingredient used in various North East Indian recipes. Today, we are making a banana blossom dish with another star ingredient: Smoked pork. An interesting add-on would be the ‘Likok’ aka Bitter Eggplant, which lends a balancing taste note to the overall dish. This non-fussy dish is simple to make but has a unique memorable taste. So let’s start cooking! Smoked Pork with Banana Blossom and Likok Eggplants Ingredients: 1 Kg Smoked pork (chopped into cubes) 1 banana blossom 3-4 potatoes Around 100 gms of whole Eggplant bitter (Likok) 2 medium-sized tomatoes 8-10 Green chilies Salt to taste Main Ingredient 1: Smoked Pork Main Ingredient 2: Banana Blossoms Getting the Ingredients Ready: Banana blossoms: Remove the outer covers until you get the inner softer white portion. Now holding it vertically with the stalk on top, start slicing into small thin pieces with a sharp …

#Recipe| Smoked Pork and Beef With Mushroom Recipe For New Year Special

Published by Nara Longkumer

It’s a new year, and with New Year celebrations, good food is a must! This New Year, we got some mouth-watering smoked meat recipe which we’re sure you’ll enjoy. Read below to learn the recipe and make some for yourself this year. Ingredients: 2 cups of smoked beef and pork (chopped) 2 Tomatoes (chopped) 8-9 sliced green chillies 7-8 spring garlic 1/2 cup chopped garlic 1/4 cup fermented bamboo-shoot water 1 cup oyster mushroom (or any mushroom of your choice) How to cook: Put all the ingredients (except the spring garlic) in a pot. Add 3 cups of water. Add salt to taste Cook till all the water reduces. Add spring garlic. Let it cook over low flame for about 5 minutes. Remove from heat.

#RECIPE | Axone With Smoked Pork and Perilla by Avi Rochill

Published by Kumti

Festive season is just about to kick in and preparing a delicious meal is almost every household’s ritual! Today we have a delicious axone recipe with smoked pork and perilla by Avi Rochill. This recipe uses a traditional Naga ingredient to create a sumptuous meal that’s ideal for when you want to treat yourself or even when you have guests over! Ingredients : 4 medium sized smoked pork (500 grams) 1/2 or 1 full slab of axone (depending on how thick you want the curry to be) 10 to 15 pieces of local green chillies 1 large juicy red tomato 15 pieces of sichuan pepper (roasted and pounded) Perilla seeds (40mg- roasted and pounded) Salt to taste 1. In thick bottomed pot, add all the ingredients together except for the perilla seeds. Add just enough water to cover the meat and slow cook in a medium flame. 2. Add the pounded perilla seeds once the meat is half cooked ( around 15 mins approx). 3. Keep adding water in small quantities until the meat …

Recipe Of ‘Smoked Pork Belly’ By Chon Jamang From Manipur

Published by Shanmi

We are excited as weekend arrived and once again it’s time to learn about yet another amazing food recipe! Today we have a dish, “Smoked Pork Belly”, contributed by Chon Jamang. She adds, “What is a Naga home without a pork dish! We love our pork and I, for one, love it more so when it’s smoked. The aged and smoked smell instantly brings you back home, wherever you may be.” Here in this dish, Chon has used few ingredients and prepared it in a simple method but the taste is to die for! Let’s find out everything below: “Smoked Pork Belly” dish contributed by Chon Jamang Ingredients: Smoked pork belly (cut in cubes) – 500gm Ginger and garlic paste (2-3 tbsp) Hao kasathei (local chili powder) – 50gm (more or less to your liking) Tomato (1) Oil Water (500ml) Salt to taste Preparation of the dish: Heat oil, just enough to saute the ginger garlic paste. Leave a smaller portion of the ginger garlic paste for later. Add smoked pork belly and cook in …

Spicy Korean Hot Pot Cooked Naga Style With Leftover Rice and Smoked Pork

Published by Miss Aier

Hot pots are a super popular dish all over Asia. Meat, fish, vegetables, tofu and noodles or rice are generally put into a pot of hot and simmering broth and cooked right at the table. Our contributor Miss Aier from Nagaland has a soft spot for Korean and Japanese cuisines and this particular ‘Spicy Hot Pot’ dish, inspired by the same, is great for a homecooked lunch for yourself, or with friends or a family dinner party. Whether you’re experiencing the hot summer heat or living up in the hills in the cold and rainy monsoons, this hot and spicy dish is perfect for you! Read on to browse through this recipe by Aier and fill your tummy with this comforting and steaming bowl of smoked pork, rice balls and veggies. Cooking time: 30 minutes; Serves: 2 Ingredients: 3 large pieces of smoked pork 2 pieces of dried anchovies A small bowl of cooked rice 2 half boiled eggs 1 red and green chill each (or to taste) 1 medium sized tomato 1 teaspoon of …

#Recipe | Naga Smoked Meat Cooked with Kholar Beans

Published by Elika Awomi

Today we have yet another simple-to-make and super yummy dish from Nagaland. A traditionally cooked meat dish – made of smoked meat* with kholar (local kidney beans) to be relished with cooked rice and vegetables and chutney on the side. Recipe was contributed by food lover Elika Awomi from Nagaland. *Smoked meat used in this dish is a combination of both pork and beef – which is a common way of cooking smoked meat dishes. The smoked pork lard adds a distinct flavor and texture to the whole dish. Cooking time : 45 – 60 minutes Ingredients: 1.5 kilo of mixed smoked meat (cleaned and cut into 2 inch pieces) 5-6 greens chilies 4-5 cloves of garlic Handful of dry fermented bamboo shoot (BUY ON OUR SHOP) 1 cup fresh or dried kholar (local kidney beans) 1 small pice (~2 inches) Naga ginger (more zestier than regular ginger) Salt to taste Directions to Cook: Wash the kholar if it is fresh, or soak it overnight if it’s dry Cut the smoked meat into 2 inch pieces …

Recipe | Smoked Pork with Colocasia Roots (Arbi)

Published by RNL Writer

We all crave for home cooked food at some point or the other, doesn’t matter whichever part of the world we live in. And specially if it’s locally grown vegetables and ingredients, it feels like heaven. So here is another local recipe cooked using some local veggies – Colocasia root (locally called as Arbi) with Smoked Pork and garden herbs. Colocasia or Arbi is basically an edible root vegetable native to Southeastern Asia and the Indian subcontinent. They are locally grown around the northeast and cooked with different meats to create traditional delicacies. Prep : 15 mins Cook: 35 mins Serves: 6 Ingredients: 1 kg of colocasia roots/arbi, peeled and chopped 350 grams of smoked pork, thinly sliced (can be replaced with smoked beef) A handful of crested late summer mint (can be replaced with hooker chives roots or lemon basil) 1 inch of ginger knob crushed 1 inch of fresh turmeric crushed (in case you’re using turmeric powder use 1/2 teaspoon) Ghost pepper(preferably dried) as required Salt to taste Directions to cook : In …

Recipe | Smoked Pork with Dried Fern

Published by Pooja Ghose

What’s cooking for lunch today? Here’s a quick and simple recipe for a delicious home made style smoked pork recipe cooked with dried fern, that you can try out! Ingredients : 6-8 pieces of smoked pork (medium cut) 5 green chillies (finely chopped) 1 large potato (cut into cubes) A handful of dried fern leaves 1 medium sized onion 2-3 pieces of naga garlic Salt to taste Direction to cook : In a large saucepan, put all the ingredients together, except for the naga garlic and potato Add water till the level of ingredients Cook for about 15 min then add the naga garlic and potato Bring it to a boil (in medium heat) until the water thickens up Ready to eat. Serve it hot with rice. Recipe contributed by Ien.

Recipe | Smoked Pork with Akhuni and Black Sesame Seeds

Published by Elika Awomi

Here is a Naga pork recipe contributed by R&L reader Elika. It’s another super delicious smoked pork recipe – with the aroma of axone and sesame seeds. Easy to cook, but will leave an unforgettable taste for a long time! Smoked pork cooked with Axone (fermented soya beans), and Sesame seeds. Best served with Rice. Ingredients: 1/2 kg Smoked pork (cut into 1″ cubes) 2 tbsps of Black sesame seeds 1 tbsp Axone 4-5 gloves of garlic 1″ Naga ginger 1 tbsp Red chilly powder Salt to taste Directions to cook: Roast the diced smoked pork in it’s own fat till there is enough oil coming out to cook the rest of the ingredients. Add salt, garlic, red chilly powder and cook till the meat is almost ready. In a separate pan, roast black sesame seeds and roughly pound them. Now add the sesame seeds and axone/akhuni (fermented soya beans) to the meat and cook for about 10-15 minutes. Garnish with a bit of roughly pounded Naga ginger and serve. Serve hot with steamed/boiled rice. Bon …

Naga Recipe | Smoked Pork Stew with Kidney Beans

Published by Vilme

Here’s another favorite from Vilme’s kitchen. It’s a thick stew made with smoked pork and local kidney beans, and is often had with rice. INGREDIENTS (Serves 2) ~300 gms of smoked pork meat 3-4 pieces of fresh bamboo shoot 3 dried red chillies 2-3 fresh green chillies 2″ ginger 5 cloves of garlic 1 cup kidney beans* sokaked overnight (*from local market in Nagaland) 500 ml of water Salt to taste PREPARING THE INGREDIENTS As pointed above, kidney beans to be soaked in water overnight Clean the smoked pork thoroughly with lukewarm water, and then cut them into 2″ – 3″ cubes Make a paste out of the ginger and garlic DIRECTIONS TO COOK Put all the ingredients in a pressure cooker, and cook for 6 whistles – or until the meat is tender and the beans are cooked well If the chillies are still whole, you can take out and mash them and put them back. Garnish with fresh coriander leaves and serve with rice