Naga Smoked Pork

Naga Smoked Pork

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

Build a full meal around Naga Smoked Pork

Get a matched combo of sides and accents

Recipe

Prep: 15 min Cook: 60 min Total: 75 min 2-3 servings

Ingredients

pork belly 500 grams Pork belly
water 2 cups Water
Bamboo Shoot 1 cup Bamboo Shoot , smoked
Garlic 5 cloves Garlic , finely chopped
Ginger 1 inch Ginger , finely chopped
Red Chili 5 pieces Red Chili , dried
salt 1 teaspoon Salt , to taste

Instructions

  1. 1 Cut the pork belly into medium-sized cubes.
  2. 2 In a pot, add the pork cubes and 2 cups of water.
  3. 3 Bring the water to a boil, then reduce the heat and let it simmer.
  4. 4 Add the smoked bamboo shoot to the pot.
  5. 5 Crush the garlic and ginger together, then add to the pot.
  6. 6 Add the dried red chilies and salt to the pot.
  7. 7 Cover and cook on low heat for about 45 minutes, or until the pork is tender.
  8. 8 Adjust salt to taste before serving.

Tips

For an authentic flavor, use traditionally smoked pork if available.