Naga King Chilli Pork Curry
A fiery pork curry built on the fearsome heat of Naga king chilli, popular in home kitchens and at Hornbill Festival food stalls.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 390 kcal
Equipment
- •Heavy pot
- •Mortar and pestle
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 27 g
- carbs
- 8 g
- fibre
- 2 g
- protein
- 27 g
- calories
- 390 kcal
Instructions
- 1
Crush the king chillies with a little water into a rough paste. Handle carefully to avoid skin contact.
- 2
Heat mustard oil in a heavy pot. Fry the onion until golden.
- 3
Add ginger and garlic. Stir until fragrant.
- 4
Add the pork pieces. Fry on medium-high heat for 5 minutes.
- 5
Stir in the chopped tomato. Cook until it softens into a pulp.
- 6
Add the king chilli paste and mix well. Cook for 2 minutes.
- 7
Pour in water and bring to a boil. Cover and simmer for 25 minutes.
- 8
Uncover the pot. Simmer for a further 5 minutes to let the gravy thicken slightly.
- 9
Season with salt. Serve hot with rice.
Chef's tips
Wear gloves when handling king chilli. The oils can irritate your skin and eyes for hours.
Ingredient substitutions
- king chilli → a mix of dried red chilli and a small amount of habanero for heat
Storage
Refrigerate for up to 3 days in an airtight container.
Reheating
Reheat gently on the stovetop, stirring occasionally.
Common mistakes to avoid
- •Touching your eyes after handling king chilli without washing your hands thoroughly.
Serving suggestions
Cooked Naga King Chilli Pork Curry?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Nagaland
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
