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Table Indienne
Nagaland Pork with Timut Pepper and Chilli
Nagaland (North-East India) is famous for its smoked or braised pork dishes with mountain spices. A rustic, bold and addictive dish.
15 min
Preparation
60 min
Cooking
4
Servings
Intermediate
Difficulty
Ingredients
- Pork shoulder or belly: 800g
- Timut pepper: 1 tablespoon
-
Lakadong turmeric: 1 teaspoon
- Garlic cloves, crushed: 3
- Vinegar: 1 tablespoon
- Naga morich or bhut jolokia: 1/4 (use with caution — extremely hot)
- Salt
Instructions
-
1
The Cutting: Cut the pork into large cubes.
-
2
The Assembly: In a casserole, mix the pork with the Lakadong turmeric, garlic, naga morich (or bhut jolokia), salt, vinegar and half of the crushed Timut pepper.
-
3
The Braising: Add a splash of water, cover tightly and cook on very low heat for 45 minutes to 1 hour. The pork should cook in its own juices until very tender.
-
4
The Finish: Once the meat is tender and the juices have reduced to a thick sauce, add the remaining freshly ground Timut pepper. Mix well to coat the meat in this electric, citrusy aroma.
Tips
Timut pepper added at the end of cooking gives an electric, citrusy aroma. A slightly fatty cut (shoulder, belly) is ideal because fat anchors the aromas. ⚠️ Bhut jolokia is one of the hottest chillies in the world. Start with a tiny amount and never touch your eyes after handling.
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