Hornbill Festival Style Grilled Pork Skewers

Name: Hornbill Festival Style Grilled Pork Skewers
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Naga
Ingredients: 500 g Pork shoulder; 1 whole king chilli (raja mircha); 1 tbsp Ginger; 1 tbsp Garlic; 2 tbsp mustard oil; 1 tsp Salt; 1 tbsp black sesame seeds; 8 pieces bamboo skewers

Marinated pork skewers grilled over an open flame with king chilli and local herbs, a favourite among food stalls at the Hornbill Festival in Kisama.

🇮🇳India· Nagaland

Prep: 25 min
Cook: 15 min
Total: 40 min
Servings: 4
Difficulty: Easy
Calories: 320 kcal

Ingredients

0 of 8 gathered

Servings

500 g Pork shoulder — cut into cubes
1 whole king chilli (raja mircha) — finely chopped
1 tbsp Ginger — grated
1 tbsp Garlic — grated
2 tbsp mustard oil
1 tsp Salt — to taste
1 tbsp black sesame seeds — crushed, optional
8 pieces bamboo skewers — soaked in water

Equipment

•Bamboo skewers
•Grill or open flame

Nutrition

Per serving, approximate

Calories: 320 kcal
fat: 23 g
carbs: 2 g
fibre: 1 g
protein: 26 g
calories: 320 kcal

Instructions

1
Put the pork cubes, king chilli, ginger, garlic, mustard oil and salt into a bowl.
2
Mix everything well. Leave to marinate for at least 20 minutes, or overnight for deeper flavour.
3
Thread the marinated pork cubes onto the soaked bamboo skewers.
4
Sprinkle the crushed black sesame seeds over the skewers if using.
5
Heat your grill or open flame to medium-high heat.
6
Grill the skewers for 10–12 minutes, turning occasionally. Cook until lightly charred and done throughout.
7
Let the skewers rest for 2 minutes before serving.
8
Serve hot, straight off the grill.