Naga Style Pork- famous among NE Students in Delhi
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[Based on 4 users]
Author pathakdebatma Yield No Value
Published Nov 12, 2008 Cooking Time 45 Minutes
Recipe Type Non Veg-Main Preparation Time 15 Minutes
Ingredient Pork Standing Time 45 Minutes
Description: Basic Pork Curry but mouth wateringly tasty

Recipe of Naga Style Pork- famous among NE Students in Delhi

Ingredient Name Quantity Unit
Mint Leaf 1 Bunch
Coriander Leaf 1 Bunch
Musturd Oil 100 ml
Ginger 50 Grams
Garlic 50 Grams
Green Chilli 4 Numbers
Onion 3 Numbers
Bamboo Shoot 100 Grams
Potato 2 Numbers
Pork With Fat Layer Peices (without Skin) 1000 Grams
Cumin Powder 1 Tablespoons
Red Chilli Powder 1 Tablespoons
Salt 1 To Taste
Red Chilli Dry 2 Numbers


1. Clean the pork and wash thoroughly for 2-3 times. Place the pork in a deep bowl and add a tbsp of oil, salt (to taste) chilli powder, tsp of ginger paste, tsp of Garlic paste and cumin powder and keep aside. Chop the medium sized potato and fry till brown and keep aside. 2. Take a pressure cooker (3-5 ltr size) and heat the mustard oil in medium flame. Fry the finely chopped onion for 3 min till the colour changes then add the garlic paste and half of the ginger paste and fry for 1 min. Now add green chillies sliced in two halves and Bamboo Shoot and fry till bamboo shoot release its fragrance (little pungent to smell) 3. Now add the marinated pork and stir so the masala and the oil are layered on every piece of pork. Now add the pre cooked potato and close the pressure cooker and leave for pressure cooking with ½ ltr of water. Wait till at least 12 whistle goes off under medium flame. 4. Turn off the flame and let the pressure release slowly. Open the lid once the pressure is released and ensures the gravy is thick (else put the cooker on flame without lid and reduces the water content). Garnish with coriander leaf and serve with steaming rice

Recipe Tips

1.pork meat should have fat content 2.Never try to open the cooker lid before pressure is released
Posted Nov 12, 2008

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nengza Mar 9, 2011
Totally rubbish....this is so not a Naga dish. Did you make this up?

Jamir Aug 12, 2010
Fantastic recipes.
However, This isn't an authentic Naga Dish.
Naga's neither use cumin nor use garlic, etc., paste. We do not Fry either and no oil.
I would appreciate if you name it Naga inspired/ something like that rather than Naga style.

Bobby Jun 11, 2010
In North East THERE IS ABSOLUTELY NO FRYING with and of the spices. Furthermore, no pastes of cumin, ginger, garlic etc. Nagas mash and put their stuff into pork and other dishes.
Please remember - cumin, nutmeg, ajwain, saffron, coriander seeds are not the original spices of NE. If you do that you will kill the originality.

sai Jan 16, 2009
thankyo for posting such good recipes on your website. Just wanted to tell you, if this recipe is what they eat in Nagaland, then i guess, the only ingredients are pork, mustard oil, onion, chillies and bambooshoot. there is no cumin or coriander... it dilutes the aroma of the bambooshoot. Correct me if i'm wrong .

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