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Naga Pork Pickle नागा पोर्क अचार (Pork Pickle from Nagaland)

Naga Pork Pickle नागा पोर्क अचार (Pork Pickle from Nagaland)

Name: Naga Pork Pickle नागा पोर्क अचार (Pork Pickle from Nagaland)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 jars of 500 grams
Cuisine: Nagaland
Ingredients: Naga Ginger; Pork

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Prep Time: 10 minutes Cook Time: 30 minutes

Total Time 40 minutes

Servings: 2 jars of 500 grams

Cuisine: Nagaland

Naga Pork Pickle नागा पोर्क अचार (Pork Pickle from Nagaland) Recipe - Ranveer Brar

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)

Process

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.