Steamed Basmati Rice with Naga Pork with Black Sesame

Ingredients

• 500 g Pork Belly (Skin on, cut into 1.5-inch cubes)
• 70 g Black Sesame Seeds (About 1/2 cup)
• 25 g Ginger (About a 1.5-inch piece, peeled)
• 40 g Garlic (About 8-10 large cloves, peeled)
• 2 pcs Naga King Chili (Also known as Bhut Jolokia. Slit lengthwise. Use only 1 for less heat.)
• 2 tbsp Fermented Bamboo Shoot (Optional, but highly recommended for authentic flavor)
• 0.5 tsp Turmeric Powder
• 2 tbsp Vegetable Oil
• 1 tsp Salt (Adjust to taste)
• 500 ml Water (Hot water, plus more if needed)

Instructions

1. 1

   Prepare the Pastes

   • Place a dry, heavy-bottomed pan over low-medium heat. Add the black sesame seeds and toast for 2-3 minutes, stirring constantly until they become fragrant and start to pop. Do not let them burn.
   • Remove from heat and let the seeds cool completely. Transfer to a spice grinder or blender and grind into a fine powder.
   • Add 3-4 tablespoons of water to the ground sesame powder and blend again to form a thick, smooth, dark paste. Scrape down the sides and set aside.
   • In the same grinder (no need to wash), combine the peeled ginger and garlic. Grind into a coarse paste without adding any water.
2. 2

   Sear the Pork

   • Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
   • Carefully add the pork belly cubes to the hot oil. Sear for 6-8 minutes, turning occasionally, until all sides are golden brown. This step renders some fat and builds flavor.
3. 3

   Build the Curry Base

   • Reduce the heat to medium. Add the ginger-garlic paste to the pot with the pork and sauté for 1-2 minutes until the raw aroma disappears.
   • Stir in the prepared black sesame paste, turmeric powder, and salt. Mix thoroughly to ensure the pork is evenly coated.