Traditional Naga Style Smoked Pork. Smoked Hygienically, No added preservatives, coloring or additives. The meat is from high quality local pork. 

> Freshly Smoked Dried and Packed for Orders.

> Smoked pork is a special delicacy of the Nagas of Nagaland and is also loved by many exotic food connoisseurs. 

>This pack includes both meat and fat portion of the dried smoked meat.

 FSSAI regd no: 21915009001023

NOTE: THIS ITEM CANNOT BE RETURNED OR REFUNDED UNDER ANY CONDITION. 

Instructions:

• Soak in warm water and scrape
• Can be fried or boiled
• Always store in deep freezer at 18o C
• Do not microwave to thaw

SPICY SMOKED PORK WITH DRY BAMBOO SHOOT

Smoked Pork is one of the most delicious food article ever known to mankind. Cooking it with fermented bamboo shoot (dry or wet) will take you to the 9^th heaven of food paradise. Here is an extremely simple Smoked Pork recipe that even amateurs can cook. It’s as easy as ABC.

You will need:

Smoked Pork (750 grams)

Dry Bamboo Shoot ( about 15 grams)*

[You can substitute it with wet fermented Bamboo Shoot]

Ginger & Garlic paste (2 table spoons)*

[You can use the ready made ones available in the market but it is better to make the paste manually. It enhances the flavour and it is fresh]

King Chilies (2 pieces)*

Red chili powder (2 tea spoons)*

Salt (1 table spoon)*

Local pepper or black pepper (1/2 teaspoon)

*(for numbers 2, 3, 4, and 6, you can add more or less according to your preference)

The main flavor inducer is the dry Bamboo Shoot, the king chili makes the dish spicy, the chili powder adds color to the Smoked Pork, while the ginger & garlic paste intensifies the taste and aura of the dish.

Procedure:

Slice the Smoked Pork into small cubes

Roast the local pepper and grind it(be careful not to burn it)

Add ginger & garlic paste, chili powder, ground local pepper and salt to the sliced Smoked Pork. Mix properly

Roast the dry Bamboo Shoot slightly (be careful not to burn it)

Add the dry bamboo shoot and mix all the ingredients together

Add about 250-300 ml water

Cook for 25-30 minutes in medium heat (or until the water dries up)

And that is it! Serve it hot with rice.