Pork Thali
Arunachali-style smoked pork simmered with fermented bamboo shoot and a cumin tempering, served with steamed rice -- an Itanagar restaurant favourite.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Nagaland Smoked Pork (Traditional Fire-Dried) — 250 g (chopped)
- salt (optional) (whole)
- Fermented Bamboo Shoots (Kallu) — 100 g (chopped)
- rice — 100 g (ground)
Tempering
- Cumin Seeds — 1 tsp (whole)
- oil — 2 tbsp (whole)
Method
- Rinse the smoked pork and cut into medium chunks. Rinse the rice. Wash the coriander leaves.
- Heat oil in a kadhai. Add cumin seeds and let them splutter.
- Add the smoked pork pieces and stir-fry for 4-5 minutes to render the fat and lightly brown the pieces.
- Add the fermented bamboo shoot, mix well and cook for 2-3 minutes.
- Add a little water, cover and simmer on low-medium flame for 25-30 minutes until the pork is tender and the mixture is semi-dry.
- Meanwhile cook the rice separately until soft. Adjust salt, garnish the pork with coriander leaves, and serve hot with the steamed rice.
Common questions
- How many calories in one plate of Pork Thali?
- 361 kcal per plate.
- How much cooking time?
- 75 min — 30 min prep, 45 min cooking.