Nagaland Naga Pork Curry Simple Ginger Garlic

Method

1. 1

   Heat mustard oil until smoking: Heat 3 tbsp mustard oil in a heavy pot until smoking. Reduce to medium.

2. 2

   Brown the pork: Add pork cubes. Brown on all sides for 5 to 6 minutes in the smoking hot mustard oil. Remove and keep aside.

3. 3

   Cook onion in the rendered fat: In the pork fat and remaining mustard oil, add finely chopped onion. Cook 8 minutes until golden.

4. 4

   Add garlic generously: Add finely chopped garlic — Naga cooking uses much more garlic than most other Indian regional cuisines. Cook for 2 to 3 minutes until the garlic turns golden and fragrant.

5. 5

   Add ginger generously: Add finely grated ginger — again generously. Stir 2 minutes.

6. 6

   Add dried red chilli: Add whole dried red chilli. Stir 30 seconds.

7. 7

   Add turmeric: Add turmeric. Stir 30 seconds.

8. 8

   Return pork: Add the browned pork pieces. Stir to coat with the ginger-garlic mixture.

9. 9

   Add water and simmer: Add 1/2 cup water. Add salt. Bring to a boil. Cover and cook on low heat for 25 minutes until completely tender.

10. 10

    Serve: Scatter spring onions and coriander. Serve with steamed rice.

11. 11

    Note: This basic Naga pork curry without axone represents the clean, simple style of Naga home cooking that does not rely on fermented ingredients. The generous quantities of fresh ginger and garlic are what define it — in Naga cooking, ginger and garlic are primary flavourings used in much larger amounts than in other Indian cuisines. This preparation is made frequently at home when axone is not available and for those family members who prefer a less pungent preparation.