Smoked Pork - Traditional Naga (Boneless) - 500 g (non-veg)
Pork smoked to perfection over an open fireplace in traditional Naga style. Balanced with just the right flavours you'll have the succulent meat ready for an absolutely delightful meal. Made in Nagaland.
- Weight: 500g
- The meat comes from the finest Yorkshire and Duroc breed.
Note: The fourth image is smoked pork cooked with yam & schezwan pepper. Check the recipe below.
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Weight: 500 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.
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 Naga style 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).
About Naga Traditional Smoked Pork:
If you ever visit the towns and villages of Nagaland, you will be amazed to find most of the Naga Kitchens outside of the house, mostly because a great deal of their cooking is done using firewood and fireplace for the distinct flavor that the smoke of the fire produces. In these outdoor kitchens (chulas), you will never find a season, when there are no strips of meat, beef or pork, hanging above them, allowing the smoke and air to slowly dry the meat over time. The process of smoking meat is carried out for weeks, and why not, since the outcome is so worthwhile. Not only is the process of smoking the meat fascinating but the everyday routine of young and old men and women huddling around the fireplace, sipping zutho or thutse (rice beer) from makeshift goblets of green bamboo is a cheerful and common sight in Nagaland. Once the meat is ready and well smoked, it can be eaten immediately after it is picked from where it was hanging with lemon, salt and salad or prepared into a nice and warm stew or side dish.
Either of these ways, the smoky flavor infuses an intensely delicious taste. Smoked Pork with Anishe (dried yam leaves) or with bamboo shoot is one of the best pork dishes in India and have rightfully made its way into many renowned cook books in India and abroad.