Naga Style Pork- famous among NE Students in Delhi1
(11 ratings)
4 reviews so far
Description
Basic Pork Curry but mouth wateringly tasty1.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
Ingredients
- → 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.
Directions
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