Pork smoked slowly over a wood fire until deeply flavoured and partially preserved — the traditional Tripuri smoke-curing preparation eaten with rice and mosdeng chilli condiment.
Ingredients
1 kg pork belly or shoulder — cut into large slabs
2 tsp salt
1/2 tsp turmeric
3 to 4 green chillies — split lengthwise
For the stovetop smoker approximation:
2 tbsp wood chips (hickory, applewood or any hardwood) placed in a small foil parcel with holes
OR 2 tsp liquid smoke dissolved in 2 tbsp water
For serving: steamed rice and mosdeng serma condiment
Method
Rub the pork slabs all over with salt and turmeric. Let sit for 30 minutes.
Outdoor wood-fire method (traditional): Hang or place pork pieces on a rack over a slow-smouldering wood fire.
Smoke for 3 to 4 hours at low heat, turning every 30 minutes, until the pork is deeply golden, the surface is firm and the meat is completely cooked through. The slow smoke dries and partially cures the meat.
Oven approximation: Preheat oven to 150°C.
Place wood chip foil parcel in the bottom of the oven directly on the heating element. Place pork on a rack in a roasting pan above. Cover tightly with foil. Cook 2 to 2.5 hours until deeply golden and firm on the outside.
Stovetop smoker method: Line a heavy wok or pot with foil.
Place wood chips on the foil. Set a rack above. Place pork on the rack. Cover tightly. Smoke on medium heat for 40 to 45 minutes.
Liquid smoke method: Rub pork with salt, turmeric and liquid smoke.
Slow-roast at 160°C for 2 hours covered in foil, then uncovered for 30 minutes to firm the surface.
Once cooked, slice into pieces. Serve with steamed rice and mosdeng chilli condiment.