Naga Style Pork with Raja Mircha and Bamboo Shoot
Pork simmered with both king chilli and sour fermented bamboo shoot, a two-punch classic combining heat and tang served at Naga celebrations.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 400 kcal
Equipment
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 400 kcal
- fat
- 28 g
- carbs
- 8 g
- fibre
- 3 g
- protein
- 28 g
- calories
- 400 kcal
Instructions
- 1
Heat the mustard oil in a heavy pot. Fry the onion until it turns golden.
- 2
Add the ginger and garlic. Stir well until you can smell the rich aromas.
- 3
Add the pork pieces. Brown the meat over medium-high heat for 5 minutes.
- 4
Stir in the chopped king chilli (raja mircha). Mix everything together well.
- 5
Pour in the water and bring it to a boil. Cover and cook gently on low heat for 25 minutes.
- 6
Add the sliced fermented bamboo shoot.
- 7
Cook gently without a lid for 12–15 minutes. Cook until the pork is soft and tender.
- 8
Season with salt to taste.
- 9
Serve hot with steamed rice.
Chef's tips
Wear gloves when touching king chilli. You can add more bamboo shoot to balance the strong heat with extra tang.
Ingredient substitutions
- king chilli → bird's eye chilli in larger quantity
Storage
Refrigerate for up to 3 days.
Reheating
Reheat gently on the stovetop with a splash of water.
Common mistakes to avoid
- •Skipping the browning step, which stops the meat from developing rich flavour.
Serving suggestions
Cooked Naga Style Pork with Raja Mircha and Bamboo Shoot?
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