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A fiery and aromatic pork curry straight from the heart of Nagaland. Tender pork is slow-cooked with pungent fermented bamboo shoots and the legendary heat of Raja Mircha (ghost pepper) for a truly unforgettable dish.
For 4 servings
Heat a heavy-bottomed pan or wok over medium-high heat. Add the pork belly pieces. Cook for 10-12 minutes, stirring occasionally, until the fat has rendered and the pork is golden brown on all sides. You may not need oil as the pork belly will release its own fat.
Drain off excess rendered fat, leaving about 1-2 tablespoons in the pan. Add the chopped ginger and garlic. Sauté for 1 minute until fragrant, being careful not to burn them.
Carefully add the slit Raja Mircha (ghost peppers). Stir for 30 seconds. Be cautious of the potent fumes. If using, add the chopped tomato and cook for 2-3 minutes until it softens.
Add the fermented bamboo shoots and salt. Stir well and cook for 3-4 minutes, allowing the pungent aroma of the bamboo shoots to meld with the pork and spices.
Pour in 250 ml of hot water. Stir everything together, scraping any browned bits from the bottom of the pan. Bring the mixture to a rolling boil.
Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 30-35 minutes. Stir occasionally to prevent sticking. The pork should be fork-tender and the gravy should have thickened to a semi-dry consistency.
Uncover the pan and cook for another 2-3 minutes if you prefer a drier curry. Taste and adjust the salt if necessary. Garnish with fresh coriander leaves if desired. Serve hot with steamed rice.
A fiery and aromatic pork curry straight from the heart of Nagaland. Tender pork is slow-cooked with pungent fermented bamboo shoots and the legendary heat of Raja Mircha (ghost pepper) for a truly unforgettable dish.
This indian recipe takes 65 minutes to prepare and yields 4 servings. At 703.17 calories per serving with 12.97g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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For a deeper, smoky flavor, substitute fresh pork belly with smoked pork. You may need to adjust the cooking time as smoked pork is often pre-cooked.
For an even more authentic Naga flavor, add 1 tablespoon of Axone (fermented soybean paste) along with the ginger and garlic. This will add a strong, umami flavor.
Add a handful of local greens like mustard leaves or yam leaves in the last 5-10 minutes of cooking for added texture and flavor.
To reduce the heat, use only one Raja Mircha and remove the seeds, or substitute with a milder variety of dried red chili.
Pork is an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
The Raja Mircha (ghost pepper) is packed with capsaicin, a compound known for its potential to boost metabolism and provide anti-inflammatory benefits.
Fermented bamboo shoots can contain probiotics, which are beneficial bacteria that support a healthy gut microbiome and aid in digestion.
This dish is extremely spicy due to the use of Raja Mircha, one of the hottest chilies in the world. The heat is a defining characteristic of the recipe. If you are sensitive to spice, you should reduce the amount of chili significantly or use a milder alternative.
Yes, while pork belly is traditional for its fat content which adds immense flavor, you can use pork shoulder. Cut it into cubes and be aware that it might require a slightly longer cooking time to become tender.
The flavor of fermented bamboo shoot is unique and central to this dish. If you cannot find it, you could use canned regular bamboo shoots, but the signature pungent, fermented taste will be missing. Some people add a splash of vinegar to mimic the sourness.
This dish is high in protein from the pork but also high in fat and sodium, particularly when made with pork belly. It should be enjoyed in moderation as part of a balanced diet. The chilies and fermented ingredients offer some health benefits, but the overall dish is quite rich.
A single serving of this dish (approximately 160g) is estimated to contain around 450-550 calories. The exact number can vary based on the fat content of the pork belly and the amount of oil used.
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