Pork with green leafy vegetable is a Naga Style Pork with locally available green leafy vegetables and fermented bamboo shoots, an exotic dish with blast of flavours. Adding Colocasia Leaves, stem and Mongmong Tu (Mezenga Pata) in this recipe has taken the dish to another level with the beautiful flavours coming out of the Mongmong Tu (Mezenga Pata) and the fermented bamboo shoots.
Pork â€“ 500 gms
A bunch of Colocasia Leaves and leaves roughly choppee
1 cup Mongmong Tu / Sichuan leaves
Raja Mircha (Naga King Chilly) â€“ 1 optional
Dry Red chillies â€“ 8-10
Salt to taste
Water as required
2-3 tbsp shredded bamboo shoots
In a small bowl take some hot boiling water. Break the dry red chillies in it, add the Raja Mircha, cover and soak for about 10 mins.
Drain the water from the chillies and pound it in a mortar and pestle into a coarse paste.
In a pan add the pork, pounded chilly paste, salt to taste and enough water covering the pork. Bring it to a boil and cook till the pork is 40-50% cooked.
Add the shredded bamboo shoots and continue to cook till the pork is completely cooked.
Add salt and water if required, add the leafy vegetables but to not stir and continue to cook for about 10 mins. Adjust the gravy consistency as per your requirement and take off the heat.
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