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A rustic and flavorful pork curry from Nagaland, where tender pork is slow-cooked with pungent fermented bamboo shoots and fiery chilies. This simple yet bold dish is a staple of Naga cuisine and pairs perfectly with steamed rice.
Heat vegetable oil in a heavy-bottomed pot or kadai over medium heat. Add the chopped onions and sauté for 8-10 minutes until they are soft and light golden brown.
Add the grated ginger and minced garlic. Cook for another 1-2 minutes until the raw aroma disappears and the mixture is fragrant.
Increase the heat to medium-high and add the pork belly pieces. Sear the pork, stirring occasionally, for 10-12 minutes until it is browned on all sides and the fat begins to render.
Reduce the heat to medium. Add the turmeric powder, red chili powder, and salt. Stir well to coat the pork evenly with the spices and cook for 1 minute.
Add the chopped tomatoes and slit green chilies. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and break down, forming a thick paste.
Stir in the drained and chopped fermented bamboo shoots. Sauté for 3-4 minutes to allow their pungent, unique flavor to meld with the pork and spices.
Pour in 500 ml of hot water and stir everything together. Bring the curry to a rolling boil.
Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for at least 50-60 minutes. The pork should be fork-tender and the gravy should have thickened. Stir occasionally to prevent sticking.
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A rustic and flavorful pork curry from Nagaland, where tender pork is slow-cooked with pungent fermented bamboo shoots and fiery chilies. This simple yet bold dish is a staple of Naga cuisine and pairs perfectly with steamed rice.
This indian recipe takes 80 minutes to prepare and yields 4 servings. At 790.4 calories per serving with 15.29g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Uncover the pot, check the seasoning, and adjust salt if necessary. If the gravy is too thin, you can simmer it uncovered for a few more minutes. Garnish with fresh coriander leaves and serve hot with steamed rice.
Substitute fresh pork belly with an equal amount of smoked pork for a deep, smoky flavor that is very traditional in Naga cuisine. You may need to adjust the salt as smoked pork is often pre-salted.
For a more complex, umami-rich flavor, add 1 tablespoon of Axone paste along with the ginger and garlic. This is a classic Naga ingredient.
Reduce the amount of water by half and cook uncovered on low heat until the gravy reduces completely and clings to the pork pieces, creating a semi-dry dish.
Add a handful of mustard greens or other local leafy greens in the last 10 minutes of cooking for added texture and nutrition.
Pork is an excellent source of high-quality protein, which is essential for building and repairing muscles, tissues, and supporting overall body function.
The fermented bamboo shoots are a source of probiotics, which are beneficial bacteria that can help improve gut health, aid digestion, and boost the immune system.
Ingredients like ginger, garlic, and turmeric have natural anti-inflammatory and antioxidant properties that can help strengthen the immune system.
Pork is rich in B vitamins, particularly thiamine (B1), niacin (B3), and B6, which are crucial for energy metabolism and brain function.
One serving of this Pork with Bamboo Shoot curry contains approximately 750-800 calories, primarily due to the use of pork belly. It is a rich and hearty dish.
This dish is high in protein and contains probiotics from the fermented bamboo shoots. However, it is also high in fat and calories due to the pork belly. It's best enjoyed in moderation as part of a balanced diet.
You can find fermented bamboo shoots in jars or cans at most Asian grocery stores, specialty food stores, or online. Look for brands from Northeast India for the most authentic flavor.
Yes, you can use pork shoulder or pork loin, but the dish will be less rich and traditional. Pork belly is preferred for its fat content, which renders down to create a flavorful gravy. If using a leaner cut, you may need to add a little more oil.
The pungent aroma is characteristic of the dish. To mellow it slightly, you can blanch the bamboo shoots in boiling water for 5 minutes and then drain them before adding to the curry. This will reduce some of the intensity without losing all the flavor.
Absolutely. You can reduce the number of green chilies and omit the red chili powder to control the heat level. The dish will still be flavorful from the pork, bamboo shoots, and other aromatics.