Smoked Pork Thali
Full Naga meal plate with smoked pork, bamboo shoot, axone chutney, boiled rice, and greens. Kohima restaurant signature.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Axone (Nagaland Fermented Soybean Paste) — 40 g (whole)
- salt (optional) (whole)
- Bamboo Shoot (Kanile) — 100 g (chopped)
- Lai Shak (Northeast Fresh Mustard Greens) — 150 g (chopped)
- rice — 200 g (ground)
- Nagaland Smoked Pork (Traditional Fire-Dried) — 250 g (chopped)
Tempering
- Cumin Seeds — 1 tsp (whole)
- oil — 2 tbsp (whole)
Method
- Wash the rice and boil it in salted water until fully cooked; set aside and keep warm as the base of the thali.
- If using dried bamboo shoot, soak it in room-temperature water for a few minutes, then drain.
- Heat the oil in a heavy-bottomed pot over low-medium heat, add the cumin seeds and let them sizzle for a few seconds.
- Add the smoked pork and let the fat render for a few minutes, stirring occasionally, until lightly browned and infused with the cumin.
- Stir in the bamboo shoot, add a little water, cover and simmer on low heat for 15-20 minutes until the pork is tender and the water has mostly evaporated into a semi-dry curry. Season with salt to taste.
- Separately, boil the mustard greens in a little salted water for a few minutes until just tender, then drain. Mash the axone with a pinch of salt to make a simple chutney.
- Plate the Smoked Pork Thali with the boiled rice, smoked pork and bamboo shoot curry, boiled greens and axone chutney together. Garnish with coriander leaves and serve hot.
Common questions
- How many calories in one plate of Smoked Pork Thali?
- 481 kcal per plate.
- How much cooking time?
- 75 min — 30 min prep, 45 min cooking.