Naga Smoked Pork
Whole pork cuts hung above the wood fire in the Naga smokehouse for days to weeks until the exterior is charred black, the meat deeply smoked, and the fat rendered to a dense, flavourful oil. Eaten alone with sticky rice, added to galho, or cooked with local greens. The most important preserved food in the Naga kitchen — villages are identified by the smell of their smokehouses.
Cuisines
Naga
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 60 min
Total: 75 min
2-3 servings
Ingredients
| 500 grams | pork belly |
| 2 cups | water |
| 1 cup | smoked bamboo shoot |
| 5 cloves | garlic |
| 1 inch | ginger |
| 5 pieces | dried red chilies |
| 1 teaspoon | salt |
| — | salt to taste |
Instructions
- 1 Cut the pork belly into medium-sized cubes.
- 2 In a pot, add the pork cubes and 2 cups of water.
- 3 Bring the water to a boil, then reduce the heat and let it simmer.
- 4 Add the smoked bamboo shoot to the pot.
- 5 Crush the garlic and ginger together, then add to the pot.
- 6 Add the dried red chilies and salt to the pot.
- 7 Cover and cook on low heat for about 45 minutes, or until the pork is tender.
- 8 Adjust salt to taste before serving.
Tips
For an authentic flavor, use traditionally smoked pork if available.