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Naga Smoked Pork with Bamboo Shoot

Nagaland's signature dish — smoky pork cooked with fermented bamboo shoot and fiery raja mircha. No oil needed.

Ingredients

• 750 g smoked pork, cut in chunks
• ½ cup fermented bamboo shoot
• 2 raja mircha (king chilli), slit — or to taste
• 1 tbsp ginger, crushed
• 6 garlic cloves, crushed
• 2 tomatoes, chopped
• 1 bunch spring onion, chopped
• salt to taste

Method

1. Rinse the smoked pork and boil in water for 15 minutes to remove excess smoke and grit. Drain.
2. Put the pork in a pot with 2 cups fresh water, ginger, garlic and salt. Cook covered 25 minutes.
3. Add the fermented bamboo shoot and raja mircha. Mix well.
4. Add tomatoes and cook till they break down and the gravy thickens, about 15 minutes.
5. Cook uncovered until the pork renders its fat and the curry is semi-dry.
6. Garnish with spring onion. Serve with sticky or plain rice.

Tip: Raja mircha is extremely hot — start with half a chilli. The pork's own fat replaces oil.