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Naga Style Pork- Famous Among Ne Students In Delhi

Naga Style Pork- famous among NE Students in Delhi
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Naga Style Pork- Famous Among Ne Students In Delhi Recipe, How To Make Naga Style Pork- Famous Among Ne Students In Delhi Recipe

Basic Pork Curry but mouth wateringly tasty

About Recipe

How to make Naga Style Pork- famous among NE Students in Delhi

(11 ratings)
4 reviews so far
Prep time
15 mins
Cook time
45 mins
Total time
60 mins
Naga Style Pork- famous among NE Students in Delhi
Author : Vahchef
Main Ingredient : Pork
Servings : 0 persons
Published date : November 12, 2016


Ingredients used in Naga Style Pork- famous among NE Students in Delhi
• 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.
Method:
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 frac12; 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





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Comments & Reviews

 

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Recent comments

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vahuser Posted on Wed Mar 09 2011

Totally rubbish....this is so not a Naga dish. Did you make this up?

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vahuser Posted on Fri Aug 13 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. Th

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vahuser Posted on Fri 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

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vahuser Posted on Fri Jan 16 2009

Hi, 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 coriande

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