Pork with Bamboo Shoot

Ingredients

  • 500 gm pork
  • 15-20 dry red chillies
  • 2” ginger
  • 8-10 garlic cloves
  • 1/2 cup shredded fermented bamboo shoot
  • 1 tbsp Sichuan peppercorns
  • Salt to taste
  • Water as required

Method –

  1. Dry roast the peppercorns for 1-2 minutes and keep aside
  2. Coarsely pound the ginger and garlic in a mortar and pestle
  3. Roughly break the dry red chillies and add them in a bowl
  4. Add hot water, cover the bowl and soak the chillies for about 5 minutes
  5. Pound the soaked chillies coarsely in a mortar and pestle
  6. In a pot, add the pork cubes, pounded red chillies, salt to taste and cook for 10-15 minutes stirring occasionally
  7. Add enough water to cover the pork and cook till 50-60% cooked
  8. Add the shredded, fermented bamboo shoot and cook till the pork is completely cooked
  9. Adjust the gravy consistency as per your requirement
  10. Add the coarsely pounded ginger garlic and dry roasted Sichuan peppercorns
  11. Cook for 3-5 minutes and switch off the flame

Naga Smoked Pork Curry

Ingredients

  • 300 gm smoked pork, cut in 1/2” pieces
  • 6 dry red chillies (Bhut Jolokia preferred)
  • A pinch of cooking soda
  • 150 gm tomatoes
  • 3 medium potatoes, halved
  • 1” piece of ginger, made into a paste
  • Salt to taste

Method –

  1. Place the pork in a cold pan and slowly start heating the pork.
  2. Stir the meat every 2-3 minutes till lightly seared on all sides
  3. Add the dry red chillies and 1 cup of water
  4. Cover the pan and let it simmer for about 10 minutes
  5. Add the baking soda
  6. Add 2 tomatoes and salt
  7. Cover and simmer for another 10 minutes
  8. Now, take the chillies and tomatoes out and make a rough paste
  9. Once done, pour it into the pan with another cup of water
  10. Add the potatoes, cover with lid and simmer
  11. After about 20 minutes, mash a couple of potatoes lightly and add ginger
  12. Stir and adjust salt
  13. Cover and cook for another 3-5 minutes till ginger is infused

Boiled Pork with Split Black Lentil

Ingredients

  • 1/2 cup split black lentils
  • 250 gm boiled pork
  • 1 medium potato, cut into 4 pieces
  • 1/2 chayote squash, cut into big cubes
  • 4 cloves of garlic
  • 1” piece of ginger
  • 3 bay leaves
  • 3 green chillies
  • 1 medium onion, sliced
  • Salt to taste

Method –

  1. Roughly grind the ginger and garlic
  2. Dry roast the lentils on slow flame till aromatic
  3. Wash the lentils and strain the water
  4. Add all the ingredients into a large pan.
  5. Add enough water to cover all the ingredients
  6. Mix well
  7. Let it come to a boil
  8. Lower the heat and cook covered for about 45 minutes till done
  9. Garnish with chopped coriander leaves.

Boiled Pork with Vegetables

Ingredients

  • 250 gm pork curry cut, boiled and strained
  • 1 chayote squash, cut into medium cubes
  • 2 large onions, chopped
  • 1 large potato, cut into cubes
  • 1 large tomato, cut into wedges
  • Chopped coriander leaves
  • 1 tbsp ginger garlic paste
  • 1 fresh red chilli + 1 green chilli, chopped
  • Salt to taste

Method –

  1. Heat a kadhai on high heat and add the boiled pork
  2. Sauté the meat for 2-3 minutes till the fat renders and the pork pieces turn slightly brown.
  3. Add the onions and sauté
  4. Add the ginger garlic paste
  5. Once the raw smell disappears, add chayote squash, potatoes, tomatoes and green chilli
  6. Add salt and sauté on medium flame for 2-3 minutes
  7. Cover with a lid and cook on medium flame for 5 minutes
  8. Add 2 cups of water. After it comes to a boil, reduce heat to low flame and cover with a lid
  9. Cook till the vegetables are soft
  10. Garnish with chopped coriander leaves and chopped red chilli

Dry Pork Fry

Ingredients

  • 500 gm pork, cut into small pieces
  • 2 onions, 1 cut into large pieces and 1 cut into thin slices
  • 10 pods garlic, minced
  • 1” ginger, minced
  • 1 medium tomato, deseeded and cut into long strips
  • 6 dry red chillies, soaked in warm water and made into paste or 1 tsp red chilli powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1 tbsp mustard oil
  • Salt to taste

Method –

  1. Pressure cook pork with 1/2 cup water for 4-5 whistles. Drain the pork and set aside
  2. Heat oil in a wok and fry thinly sliced onion till translucent
  3. Add ginger and garlic and fry for 2 minutes
  4. Add pork and mix well
  5. Add red chilli paste, cumin powder, turmeric powder and salt.
  6. Mix thoroughly and cook for about 5 minutes
  7. Then add big pieces of onion and tomato and fry for another 2 minutes
  8. Serve garnished with mint or coriander leaves and green chilli

Smoked Pork Dry Fry

Ingredients

  • 500 gm smoked pork, cut into cubes
  • 3 medium onions, sliced
  • 2 tbsp crushed ginger
  • 2 tbsp crushed garlic
  • 4-5 green chillies, sliced
  • 1 small capsicum, deseeded and cubed
  • 1/2 tsp turmeric powder
  • Salt to taste

Method –

  1. Put the pork in a cold, nonstick pan
  2. Turn on the heat and let the pan heat up slowly till the pork starts rendering its fat
  3. Turn the pork after 10 minutes and let the fat get rendered more
  4. Once the pork gets darker, add onions, ginger, garlic and chillies
  5. Cook over low heat, stirring occasionally
  6. Once the pork is almost cooked and tender, add the capsicum.
  7. Sauté for 3-4 minutes and serve

Smoked Pork and Potato Curry

Ingredients –

  • 500 gm smoked pork
  • 4 potatoes, cut into halves
  • 1 finely chopped medium onion
  • 2 tsp garlic paste
  • 1/2 tsp ginger paste
  • 2 bay leaves
  • Salt to taste
  • 1/2 tsp turmeric powder
  • 5-6 slit green chillies
  • Finely chopped coriander leaved for garnishing
  • 2 tbsp mustard oil

Method –

  1. Heat the mustard oil in a wok till smoking
  2. Add bay leaves and saute for about 30 seconds.
  3. Add slit green chillies, finely chopped onion, garlic paste, ginger paste, turmeric powder and salt
  4. Cook till the onions turn light brown
  5. Add the pork and potatoes
  6. Cook on high flame for 5 minutes, starting continuously
  7. Add 3 cups of water and stir
  8. Cover and cook for 30-40 minutes on medium heat
  9. Uncover after 40 minutes, stir and mash a few cubes of potatoes to thicken the gravy
  10. Cook for 5 minutes or until the gravy reaches the desired consistency
  11. Finally, add chopped coriander leaves, give it a quick stir and turn off the heat

Dohneiiong (Khasi Black Sesame Pork)

Ingredients

  • 300 gms Pork
  • 4 tbsp Black Sesame Seeds
  • 4-6 Dry Red Chillies
  • 1 large Onion chopped
  • 2 tsp Ginger Garlic paste
  • 2 large Green Chilly slit
  • ½ tsp Turmeric powder
  • 2 tbsp Mustard Oil
  • Salt to taste
  • Water as required

Method –

  1. In a bowl add the broken dry red chillies, hot water, cover the bowl and let the chilly soak in the hot water while you make the other ingredients ready. Drain the water and grind the chillies into a paste.
  2. In a saucepan dry roast the black sesame seeds till it starts to crackle. Turn off and grind them into fine powder or you can keep it coarsely pounded.
  3. In a pressure cooker add the pork, salt to taste and some water and pressure cook the pork for about 10 mins or till the pork is cooked. It will not take more water to cook the pork so add less water accordingly.
  4. In a pot heat the mustard oil till smoking hot. Add onion, green chillies, ginger garlic paste and saute till the onion starts to brown.
  5. Add the chilly paste, turmeric powder, salt to taste and saute for about 2 mins.
  6. Add the cooked pork, mix well, cover the pot and cook for about 10 mins in medium heat stirring it occasionally.
  7. Add the sesame powder, stir and mix them well together nicely.
  8. Add the left over pork stock if any or you can sprinkle little water and cook for 5-10 mins and take off the heat

Naga Style Smoked Pork Curry

Ingredients

  • 400 gm smoked pork
  • 2 potatoes peeled and cubed
  • 5-6 green chillies
  • 2 tomatoes
  • 1 tbsp Sichuan peppercorns
  • Salt to taste
  • Water as required

Method –

  1. Wash the smoked pork with warm water
  2. Cut them into medium cubes and add them in a pot
  3. Add the green chillies, potatoes and tomatoes
  4. Add salt and enough water
  5. Bring them to a boil, cover the pot and cook till the pork is completely cooked
  6. In a mortar and pestle, mash the potatoes, tomatoes and green chillies, one after the other
  7. Add them back to the pot, adjust the gravy consistency by adding gravy if required
  8. Dry roast the Sichuan peppercorns, crush them
  9. Add the crushed Sichuan peppercorns to the curry, bring it to a boil and take it off the heat

Pork Lai Xaak (Pork with Mustard Greens)

Ingredients

  • Pork – 500 gm
  • Lai Xaak – 300 gm
  • Onion – 2 medium sized
  • Tomato – 2 medium sized
  • Cumin powder – 1/2 tsp
  • 3-4 green chillies
  • 2 tbsp ginger garlic paste
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 1 tbsp oil

Method –

  1. Wash and clean the pork pieces
  2. Finely chop the onions
  3. Clean the lai Xaak thoroughly and set aside
  4. Heat oil in a pressure cooker
  5. Add the onions and green chillies
  6. Fry till the onions turn golden
  7. Add the pork and braise well for about 10 minutes
  8. Add the tomatoes. Mix well
  9. Add the ginger garlic paste and turmeric powder and cumin powder
  10. Mix well
  11. Add 3 cups of water, salt and pressure cook for 1 whistle and then reduce the flame and cook for 10 minutes
  12. Once the pressure is released, add the lai Xaak broken into two and cook for 2 whistles