Photograph of the finished Naga smoked pork with bamboo shoot

India · Thịt heo hun khói om măng kiểu Naga

Naga smoked pork with bamboo shoot

1 hr 15 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork belly Pork belly 1.3 lb
  • Photograph of Fresh bamboo shoots Fresh bamboo shoots 8.5 oz
  • Photograph of Dried chillies Dried chillies 8
  • Photograph of Chilli Chilli 4
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Ginger Ginger 0.7 oz
  • Photograph of Spring onion Spring onion 0.7 oz
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Smoke the pork belly over hot coals for 20 minutes to infuse it with a smoky flavor, then slice it into thick pieces.
  2. 2 Put the meat in a pot and simmer over low heat for 10 minutes to allow the fat to render out.
  3. 3 Add crushed garlic, shredded ginger, and dried chili peppers, stir-fry for 3 minutes until fragrant.
  4. 4 Add the blanched bamboo shoots (after removing the bitterness) along with a little water, cover and simmer for 30 minutes.
  5. 5 Season with salt, add crushed fresh chili peppers and chopped scallions, stir well, and serve hot with rice.

With an appliance

  • Pressure cooker 55 min

    Replace step 4: simmer the smoked meat with bamboo shoots under high pressure for 10 minutes, then release the pressure naturally for 8 minutes; in step 5, keep the lid open and add fresh chili and green onions to retain the aroma.

Start cooking