Smoked Pork
薪の煙が旨味を凝縮！北東インドの野性味あふれる保存肉
Description
A traditional preserved food of Northeast India (Nagaland state etc.), hanging pork blocks above kitchen hearths for a long time, smoking slowly with firewood smoke to extract moisture.
Classification: For Maniacs,Meat,Smoky,Diet
Shops selling Smoked Pork
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Pork(Smoked for a long time with firewood smoke)
Instructions
- Cut rock-hard dried smoked pork into bite-sized cubes with a knife (*caution as it's very hard).
- Put pork and water in a pot, simmer with fermented bamboo shoots, fermented soybeans (Axone), super-spicy Bhut Jolokia, ginger, garlic.
- Using absolutely no oil or Indian powder spices (cumin etc.), boil making the soup cloudy solely with pork smoke aroma and fat umami (Naga Pork).
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Block bacon (as sub for smoke aroma, but meat hardness and umami depth are inferior)
Pairing
Naga-style pork stew, White rice
Trivia
[Hardcore] 'Indians don't eat pork (or beef)' applies to Hindu/Muslim majority regions. In Northeast India with many Christians/tribes with unique animism, pork (especially smoked) is the supreme feast, building a unique food culture completely different from spice curries.
Eating tips & etiquette
[Unique Eating] Put smoked meat—simmered with super-spicy chilies and fermented ingredients until soft with wobbly fat—massively on white rice and shovel it in vigorously!
Allergen
Pork