Smoked Dried Meat

Smoked Dried Meat

Smoked Dried Meat

Strips of pork or beef cured with salt and hung over the hearth to smoke-dry for days — a preservation staple eaten as a condiment-like side or cooked into curries.

Cuisines

Arunachali

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 75 min Total: 90 min 2-3 servings

Ingredients

500 grams pork or beef
1 teaspoon salt
1 tablespoon mustard oil
2 cloves garlic, minced
1 inch ginger, minced
2 green chilies, slit
1 teaspoon black pepper, crushed
1 cup water

Instructions

  1. 1 Cut the meat into thin strips, about 1 inch wide.
  2. 2 Rub the meat strips with salt and let them marinate for 10 minutes.
  3. 3 Heat mustard oil in a pan over medium heat.
  4. 4 Add minced garlic and ginger to the pan and sauté until fragrant.
  5. 5 Add the marinated meat strips to the pan and sear on all sides until lightly browned.
  6. 6 Add the slit green chilies and crushed black pepper to the pan.
  7. 7 Pour water into the pan, cover, and let it simmer on low heat for about 1 hour until the meat is tender and the liquid is mostly absorbed.
  8. 8 Remove the lid and increase the heat to medium-high to evaporate any remaining liquid, stirring occasionally.
  9. 9 Once the meat is dry and slightly crispy, remove from heat and let it cool.
  10. 10 Serve the smoked dried meat with steamed rice or as a side dish.

Tips

For a more authentic flavor, use a traditional smoking method by hanging the meat over a wood fire before cooking.