Pork(ethnic naga style)
Pork(ethnic naga style)

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, pork(ethnic naga style). One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Pork(ethnic naga style) is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Pork(ethnic naga style) is something which I’ve loved my whole life.

Prepare a paste of ginger, garlic and dry chilli. It should be a fine paste. Pork with fermented bamboo shoot fried with dry red chilies and ghost chilies is a North East Indian recipe that created waves across the world. the recipe.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have pork(ethnic naga style) using 8 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Pork(ethnic naga style):
  1. Take 500 gm pork belly
  2. Prepare 4-5 Dry red chillies
  3. Make ready 1 while Garlic small garlic)
  4. Get Ginger (half of the size of a thumb)
  5. Take Peprika powder(kasmiri chilli powder)
  6. Take 2 medium sized chopped onions
  7. Make ready to taste Salt
  8. Make ready Bamboo shoot

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Instructions to make Pork(ethnic naga style):
  1. Prepare a paste of ginger, garlic and dry chilli. It should be a fine paste. Also,chop 2 medium sized onions.
  2. Wash the meat nicely and keep aside.Now put pressure cooker on the stove and put the washed meat into it.Put the flame on to medium and stir the meat ocassionally so that it do not stick on the base of the cooker.After sometime you will see oil leaving the meat(because i am using pork belly).Now it's time to add chopped onions and give it a ocassional stirring after 2-3 mins. Add salt and bamboo shoot(remember not to add the shoot's water) in between and continue the ocassional stirring.
  3. After 10 mins lower the flame and add the paste you have prepared. Also add peprika powder if needed.(for the colour). Now put the lid upon the cooker but don't close it. Stir it for another 5 mins. Now add water so that the meat is half emersed(say, half a glass water). Now close the lid and wait untill 4-5 whistle. Switch off the flame and wait till the pressure releases. Take out the meat as soon as the pressure is released. (otherwise the meat will become too tender).Naga pork is ready.
  4. Best serve hot with rice. Enjoy !!!!!!

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So that’s going to wrap this up for this exceptional food pork(ethnic naga style) recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!