Authentic Naga Pork With Bamboo Shoot Recipe

When I get time off my hands, I usually go scouting around for uncommon recipes online. While there are a bundle of recipes and every cuisine you can think of, there is always that ethnic recipe that can catch your eye which also sounds more interesting and enough to make you salivate. I came across this Naga Pork and Bamboo shoot recipe by a foodie named Sentienla (profile below)which looks easy enough but pretty tasty. So here goes:

Pork with Bamboo Shoot: Naga Style

Ingredients:

1.  Pork belly ( cut into cubes) – 500gm
2. Dry red chilies 13-15 nos
3. Garlic 12-15 cloves
4. 1/2 cup of dry bamboo shoot
5. Water 100-200ml
6. Salt to taste

Directions to cook:

Soak the dry red chilies in hot water for 6-10mins. Then take a mortar and pestle, and ground them.

Soak the dried bamboo shoot in water (room temperature) for 3-5 mins.

Coarsely ground the garlic in a mortar and pestle

 Take a deep pot and put the pork belly – cut into pieces, and cook on low flame until the fat from the meat starts coming out. Stir occasionally

Now, add the soaked dry bamboo shoot, crushed garlic, and red dry chili to the pork. Add salt to taste.

Mix all the ingredients well, and add 1 to 2 cups of water or as much as required (depends on the amount of fat from the pork..)

Cook the pork over medium to low flame for 15-20 minutes.

If the water dries up but the pork is still not fully cooked, you can add more water. But make sure water is fully dried up when the meat is fully done.

Serve your Naga Pork With Bamboo Shoot with steamed rice and veggies on the side

Author of recipe : Sentienla
Article source: Roots and Leisure