Naga Pork Curry
A fiery, smoky pork curry cooked with traditional Naga spices and bamboo shoot, popular in Nagaland.
Naga Pork Curry
ByKavitha
Quick Info
- Prep: 15 mins
- Cook: 40 mins
- Servings: 4
Ingredient Substitutes
- Pork ? Chicken
- Naga chili ? Red chili powder
Ingredients
- 500g pork, cubed
- 2 onions, chopped
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 2-3 Naga red chilies (or substitute)
- 1 tsp turmeric powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp mustard oil
- 1/2 cup water
- Optional: 50g bamboo shoot, sliced
Instructions
- Heat mustard oil, saut' onions, garlic, ginger.
- Add pork pieces, sear until lightly browned.
- Add turmeric, salt, pepper, Naga chilies.
- Mix well, add water, cover, simmer 30-35 mins.
- If using bamboo shoot, add in last 10 mins.
- Cook until pork is tender, oil separates, serve hot.
- Garnish with coriander or spring onions.
Tips & Variations
Use fresh Naga chilies if available | Mustard oil adds authentic flavor | Simmer slowly for tender meat | Bamboo shoot optional but traditional | Serve immediately for best aroma
You will love it
Naga Pork Curry is a traditional dish of nagaland, featuring pork pieces cooked with Naga chili, garlic, ginger, onions, and sometimes bamboo shoot. It is aromatic, spicy, and richly flavored, often served with rice. The dish represents the tribal culinary style of the Naga people and is a festival favorite.
Serving: Serve with steamed rice or sticky rice; perfect for festive or tribal meals.
Storage: Refrigerate 2 days; freeze one week
Tools Required
FAQ
Can I make this curry less spicy?
Yes, reduce chili quantity.
Can I use chicken instead of pork?
Yes, chicken works but flavor is milder.
Is it gluten-free?
Yes, naturally gluten-free.
How long does it stay fresh?
Best consumed immediately; refrigerate leftovers 1 day.
Can I use normal red chilies?
Yes, flavor slightly different but works.
š From Our Kitchen
Naga pork curry reflects the bold flavors of Naga kitchens, where pork is cooked with minimal spices and strong aromatics. It is often slow-cooked to allow the flavors to develop naturally.
ā Kavitha, Cheffo Kitchen
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Kavitha
Founder & Publisher ā¢ Culinary Editor
Hi, Iām Kavitha ā the founder of Cheffo. Cooking has always been close to my heart, especially traditional recipes passed down through families. Through Cheffo, I share authentic regional dishes with clear instructions and practical tips so you can recreate those comforting flavors at home.