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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
- Crushed garlic cloves: 3
- Vinegar: 1 tablespoon
- Dried chillies: 1 to 2
- Salt
Instructions
-
1
The Cut: Cut the pork into large cubes.
-
2
The Assembly: In a casserole, mix the pork with turmeric, garlic, salt, vinegar and half of the crushed Timut pepper.
-
3
Braising: Add a splash of water, cover tightly and cook over very low heat for 45 minutes to 1 hour. The pork should cook in its own juices.
-
4
Finishing: Once the meat is tender and the juices have reduced to a thick sauce, add the remaining freshly ground Timut pepper. Toss to coat the meat.
Tips
Timut pepper added at the end of cooking gives an electrifying, citrusy fragrance. A slightly fatty cut (shoulder, belly) is ideal as the fat carries the aromas.
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