Smoked Pork with Bamboo Shoot
An authentic non-vegetarian recipe from Nagaland, India
Cook Time
60 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
500g Smoked pork belly, cut into chunks
200g Fermented bamboo shoot (soibum), drained
3piece Dried Naga king chilli (raja mircha)
8piece Garlic cloves, crushed
20g Fresh ginger, sliced
150g Onion, roughly chopped
30g Axone (fermented soybean)
6g Salt
500ml Water
30g Spring onions, chopped
10 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Rinse the smoked pork chunks under cold water to remove excess smokiness. If the pork is very salty from smoking, soak in cold water for 30 minutes and drain.
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Rinse the fermented bamboo shoot thoroughly under running water to reduce its strong fermented smell. Squeeze out excess liquid.
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In a heavy-bottomed pot or clay pot, add the smoked pork chunks without any oil — the pork will render its own fat.
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Cook the pork over medium heat for 5–7 minutes, stirring occasionally, until it begins to brown and release fat.
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Add crushed garlic, sliced ginger, and chopped onion. Stir and cook for 3–4 minutes until the onion softens.
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Add the dried Naga king chillies (whole or broken). These are extremely hot — adjust quantity to your heat tolerance.
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Add the fermented bamboo shoot and axone (fermented soybean). Stir to combine all ingredients.
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Pour in water and bring to a boil. Reduce heat to low, cover, and simmer for 35–40 minutes until the pork is very tender and the flavours have melded deeply.
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Taste and adjust salt — the smoked pork and axone are already salty, so add carefully.
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Garnish with chopped spring onions and serve hot with steamed rice.
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Chef's Tips
Authentic smoked pork from Nagaland has a deep, woody smokiness from being smoked over wood fires — if using store-bought smoked pork, look for the most heavily smoked variety available.
Naga king chilli (bhut jolokia) is one of the world's hottest chillies — handle with gloves and start with one chilli if you are not accustomed to extreme heat.
Fermented bamboo shoot (soibum) has a strong, pungent smell that mellows during cooking; rinsing it well before use is important.
This dish tastes significantly better the next day as the smoky, fermented flavours continue to develop overnight.
About This Dish
Smoked Pork with Bamboo Shoot is a traditional non-vegetarian dish from Nagaland, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Authentic smoked pork from Nagaland has a deep, woody smokiness from being smoked over wood fires — if using store-bought smoked pork, look for the most heavily smoked variety available. - Naga king chilli (bhut jolokia) is one of the world's hottest chillies — handle with gloves and start with one chilli if you are not accustomed to extreme heat. - Fermented bamboo shoot (soibum) has a strong, pungent smell that mellows during cooking; rinsing it well before use is important. - This dish tastes significantly better the next day as the smoky, fermented flavours continue to develop overnight.
Category
Non-Vegetarian
Cook Time
60 mins
Servings
4 servings
Difficulty
Medium