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.