Tripuri Smoked Pork

Tripuri Smoked Pork

Tripuri Smoked Pork

Home-smoked pork — pork belly or shoulder rubbed with salt and sometimes a light coating of turmeric, hung on bamboo racks above the traditional kitchen hearth (which burns continuously for cooking) and slow-smoked over days or weeks in the natural wood smoke from cooking fires until the exterior develops a dark, smoky crust and the interior firms and dries slightly while remaining moist. The smoked pork is not made to be eaten as is; it is torn or sliced into pieces and added to chakhwi, gudok, or wahan mosdeng to provide a deeper, smokier flavour than fresh pork. The smoking both preserves the pork for months without refrigeration and develops flavour compounds that no fresh pork preparation can replicate. Every traditional Tripuri kitchen with a wood-fire hearth had smoked pork hanging above at all times; it was the pantry protein.

Cuisines

Tripuri

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 50 min Total: 65 min 2-3 servings

Ingredients

500 grams pork belly
2 tablespoons mustard oil
1 tablespoon ginger paste
1 tablespoon garlic paste
2 teaspoons red chili powder
1 teaspoon turmeric powder
1 teaspoon salt
1 cup smoked bamboo shoot
2 cups water
2 pieces green chilies
1 onion, sliced
1 teaspoon sugar
— salt to taste

Instructions

  1. 1 Cut the pork belly into medium-sized cubes.
  2. 2 Heat mustard oil in a pan over medium heat.
  3. 3 Add the ginger and garlic paste, and sauté until the raw smell disappears.
  4. 4 Add the red chili powder, turmeric powder, and salt. Stir well to combine.
  5. 5 Add the pork cubes to the pan and fry until they are browned on all sides.
  6. 6 Add the smoked bamboo shoot and mix well with the pork.
  7. 7 Pour in the water and bring to a boil.
  8. 8 Reduce the heat to low, cover the pan, and let it simmer for 30-40 minutes until the pork is tender.
  9. 9 Add the green chilies and sliced onion, and cook for another 5 minutes.
  10. 10 Adjust the seasoning with salt and sugar to taste.
  11. 11 Serve hot with steamed rice.

Tips

For an authentic smoky flavor, use traditionally smoked bamboo shoots available in specialty stores.