Recipe: Perfect Pork(ethnic naga style)

Pork(ethnic naga style). A mouth watering boiled pork recipe from Assam. Pork with Fermented Bamboo Shoot Pork with fermented bamboo shoot fried with dry red chilies and ghost chilies is a North East Indian recipe that created. A pork recipe with four simple ingredients and prepared without oil.

Assamese Traditional style Boiled pork ,an ethnic pork recipe from Assam Foods. No one wants a tough pork chop. Follow our tutorial for totally delish and tender pork chops that will be a hit come dinnertime. You can have Pork(ethnic naga style) using 8 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Pork(ethnic naga style)

1. Prepare 500 gm of pork belly.
2. Prepare 4-5 of Dry red chillies.
3. Prepare 1 while of Garlic small garlic).
4. Prepare of Ginger (half of the size of a thumb).
5. You need of Peprika powder(kasmiri chilli powder).
6. Prepare 2 of medium sized chopped onions.
7. Prepare to taste of Salt.
8. You need of Bamboo shoot.

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Pork(ethnic naga style) instructions

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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