Traditional Smoked Pork from Meghalaya (Boneless) - 375 g (non-veg)
Wood-smoked to perfection in typical Meghalaya style, this dry, intense flavour smoked pork makes the perfect stew recipe with veggies and herbs. Made in Meghalaya
Weight: 375 g
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Weight: 375 g
Storage instructions: We recommend that smoked meat is stored immediately in the freezer. This way the meat can be kept fresh for many weeks. Similar to how we store meat products like sausages or salami. You may then thaw the meat in a microwave or in normal cold water just before cooking.
- Smoked Pork typically comes with some amount of fat. This doesn't in any way mean a low quality product
- There is no oil used in the product. The product can be greasy because of the smoking process and it is perfectly normal
- Smoking pork is not a cooking process but rather a traditional way of preserving meat in order to store meat over long periods of time. Which is why it is advised to cook the smoked pork (in a stew or chutney or similar) in which the meat has been boiled or heated for at least 10-15 minutes, especially if you are trying Smoked Pork for the first time
Cooking instructions: Best if consumed within 2-4 weeks of opening from the original packaging. For cooking smoked pork, it is best to stew with vegetables (such as yam or anishe), bring water to a boil and add cubed slices of the smoked pork. Cook for about 15-20 minutes in low heat, then add vegetables of your choice. Also goes very well with Zebrang or Schezwan Pepper (http://www.giskaa.com/zebrang-pack-of-2-packets-of-20-g-each).
Where there's smoke, there's flavor!' This is a well-known expression in the smoking meat circles. Another popular tag line is 'low and slow'. These expressions say a little bit about what smoking meat is all about, tasty flavorful meat with unmatched tenderness. The art of preparing smoked meat is an ancient practice in the Meghalaya regions of Northeast. Doh Thad/doh syang/ Kha rang is what smoked meat of pork, beef or fish is called is Meghalaya. In a typical Meghalaya kitchen, indoor or outdoor, one will see the fireplace with strips of meat, beef or pork, hanging above them, allowing the smoke and air to slowly dry the meat over time. Most or all of the houses in the Meghalaya practices “Cold smoking”, which is an intense smoking and meat preparation technique at low temperatures. The goal is to enhance the flavor of meats and to improve preservation. A lot of brining and salting is done before smoking to prevent the growth of bacteria and to improve the quality of cured food. This type of smoking is prolonged and takes up to days, even weeks. The end result is dry, salty, flavored food. Though the smoked meat can be readily eaten out of the packet after heating it for few minutes, there are many ways to prepare smoked meat dishes.