Authentic Naga Pork with Colocasia and Sichuan Greens
50 minutes
872 reads
About Authentic Naga Pork with Colocasia and Sichuan Greens
Experience the vibrant flavors of Northeast India with this authentic Naga-style pork recipe. Tender pork is slow-cooked with a medley of earthy colocasia leaves, unique Sichuan greens (Mongmong Tu/Mezenga Pata), and tangy fermented bamboo shoots. A touch of fiery Naga King chili (Raja Mircha) adds a delightful kick.This soul-warming dish is a celebration of Naga culinary heritage, offering a comforting and bold flavor profile that's perfect for lunch or dinner. The combination of textures and tastes creates a truly memorable dining experience.Easy to follow instructions guide you through each step, ensuring a delicious and authentic Naga Pork creation in your own kitchen. Impress your family and friends with this exotic and flavorful masterpiece!
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep15 minutes
Cook35 minutes
Total50 minutes
Ingredients
Pork & Aromatics
- 500 gm Pork cut into bite-sized pieces
- 8 Chilies dried, red
- 1 Raja Mircha naga king chili, optional. adjust quantity to taste.
- 1.5 tsp Salt or to taste
Leafy Greens & Bamboo
- 1 bunch Colocasia Leaves roughly chopped
- 1 cup Mongmong Tu mezenga pata, sichuan leaves; substitute with other greens if unavailable
- 2.5 tbsp Fermented Bamboo Shoots shredded
Liquids
- 200 ml Water or as needed to adjust consistency
- 1 tbsp Vegetable Oil or other cooking oil
Instructions
Prepare the Chili Paste
- In a small bowl, add dried red chilies and Raja Mircha to hot boiling water. Cover and let soak for 10 minutes.
- Drain the water and coarsely pound the chilies into a paste using a mortar and pestle.
Cook the Pork
- In a pan, heat oil. Add the pork and stir-fry for a few minutes until lightly browned.
- Add the chili paste and salt. Stir well and add enough water to cover the pork. Bring to a boil, then reduce heat and simmer until the pork is about 40-50% cooked.
Add Bamboo Shoots and Greens
- Add the shredded bamboo shoots to the pork and continue cooking until the pork is fully cooked.
- Add colocasia leaves and Sichuan greens. Do not stir excessively. Simmer for 10 minutes, or until the greens are wilted but still retain some texture. Adjust water to achieve your desired gravy consistency.
Serve
- Remove from heat and serve hot.
Recipe Notes
Expert Tips
- For a deeper flavor, marinate the pork in a mixture of soy sauce, ginger, and garlic for at least 30 minutes before cooking.
- If you can't find Mongmong Tu, substitute with other leafy greens like spinach, kale, or mustard greens.
- Adjust the amount of Raja Mircha according to your spice preference. Start with a small amount and add more as needed.
- Serve this dish with steamed rice for a complete and satisfying meal.
Related Posts You May Like
Recipe Nutrition
Calories: 227kcalCarbohydrates: 44gProtein: 11gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 12mgSodium: 1864mgPotassium: 911mgFiber: 11gSugar: 7gVitamin A: 1144IUVitamin C: 176mgCalcium: 107mgIron: 4mg
Akum Raj Jamir
Articles: 153
3 Comments
Leave a Reply
You must be logged in to post a comment.
Such a tempting dish! Thank you.
Absolutely fantastic! Thanks for the recipe.
Looks incredible! Thanks for the details.