Naga Pork & Bamboo Curry
This authentic Nagaland curry brings serious heat and bold flavors with tender pork belly, tangy fermented bamboo shoots, and a complex blend of chilies and aromatics. It's an unapologetic dish that showcases the distinctive cuisine of Northeast India with layers of smoky spice and funky fermented tang.
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Servings: 4
Calories: 385kcal
Ingredients
- 500 g pork belly cubed
- 1/2 cup dry bamboo shoots boiled
- 12-15 cloves garlic
- 13-15 dry red chilies
- 1 tbsp chili powder
- 5 cloves garlic
- 2- inch ginger piece
- 1 tomato
- 9 green chilies
- 7-9 Sichuan pepper leaves
- Salt to taste
- 100-200 ml water or hot water as needed
Instructions
- Soak dry bamboo shoots to soften, boil if fresh.
- Heat oil, sauté garlic, dry red chilies, and ginger until aromatic.
- Add cubed pork, cook till browned.
- Add chili powder, salt, and stir well.
- Add bamboo shoots, tomatoes, green chilies, and Sichuan pepper leaves.
- Pour water, cover, and simmer until pork is tender (about 30-40 minutes).
- Adjust seasoning and cook until gravy thickens.
Notes
Use fermented bamboo shoots for authentic tanginess and deeper flavor
Slow cooking enhances both flavor and tenderness of the pork
Adjust chili quantity based on heat tolerance - this is traditionally very spicy
Fresh bamboo shoots should be boiled thoroughly to remove any bitterness
If Sichuan pepper leaves are unavailable, substitute with regular peppercorns
Curry tastes better the next day as flavors develop and meld
Serve with steamed rice to balance the intense heat
Nutrition
Calories: 385kcal | Carbohydrates: 8g | Protein: 28g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 85mg | Sodium: 680mg | Potassium: 520mg | Fiber: 3g | Sugar: 4g