Naga Pork Pickle (Pork Pickle from Nagaland)

Prep: 10 minutes | Cook: 30 minutes | Servings: 2 jars of 500 grams

Ingredients

1 ½ Kg Pork

50 gms Naga Ginger (or regular ginger)

50 gms Garlic cloves (lehsun)

50 gms Dry Red Chilies (sabut mirch)

4 Naga King Chilli (Naga mirch)

½ cup Vinegar (circa)

Salt to taste (namak)

¼ Cup Oil (tel)

½ Cup Water (paani)

Method

  • Clean and cut the pork into medium cubes.
  • Bruise and smash the ginger and garlic.
  • Reserve 8-10 of the dry red chilies and Naga King Chilli (if using) and grind coarsely.
  • In a pressure cooker combine the pork, salt to taste, 2 tbsp vinegar and water. Break the reserved dry chillies and add. Pressure cook for 5-10 mins.
  • When the pressure eases, open the cooker. If there is any liquid/stock in the pan, put it back on the flame and cook it off completely. Allow meat to cool.
  • When cool, cut the cooked pork chunks into smaller strips or cubes.
  • Heat the oil in a pan. Add the smashed ginger and garlic and fry for 1-2 mins or until starting to get golden and aromatic.
  • Add the coarsely ground chilli and fry for a min.
  • Add the pork, adjust salt if required and fry on low-medium heat for about 10-15 minutes, stirring frequently until oil separates.
  • Add the remaining vinegar, stir well and fry on high pickle on heat for about 5 mins. Take off the heat. Cool completely and store in an airtight container in the refrigerator. Made and stored correctly the pickle should last for upto a month.
Category: