Hey everyone, it is John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, pork(ethnic naga style). One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Pork(ethnic naga style) is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Pork(ethnic naga style) is something which I have loved my entire 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 recipe, we have to prepare a few components. You can cook pork(ethnic naga style) using 8 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Pork(ethnic naga style):
- Take 500 gm pork belly
- Make ready 4-5 Dry red chillies
- Take 1 while Garlic small garlic)
- Get Ginger (half of the size of a thumb)
- Get Peprika powder(kasmiri chilli powder)
- Prepare 2 medium sized chopped onions
- Take to taste Salt
- Make ready Bamboo shoot
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Steps to make Pork(ethnic naga style):
- Prepare a paste of ginger, garlic and dry chilli. It should be a fine paste. Also,chop 2 medium sized onions.
- 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.
- 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.
- Best serve hot with rice. Enjoy !!!!!!
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So that is going to wrap it up for this exceptional food pork(ethnic naga style) recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
