Authentic Naga Pork Delicacies

This is smoked pork from Nagaland, cooked with potatoes and fresh vegetables. I also made a pennywort salad with roasted chillies and fermented fish to go with it.

For those who love traditional flavors, I prepare pork innards and intestines. This dish is cooked with bamboo shoot juice and served with a side of homemade Axone chutney.

Here is how I prepare the pig trotters. I first roast them over an open flame to get a smoky flavor before slow cooking them into a rich and delicious curry.

A comforting bowl of fresh pork cooked with yam and kidney beans. This was from a recent menu and it sold out so fast. It's a very hearty and satisfying curry.

This is my smoked pork prepared with Aneshi, which are dried yam leaves. The dark, rich gravy comes from the Aneshi, bamboo shoot juice, and a blend of king chillies and mingchinga seeds.

A lighter pork curry I make with fresh pork and bottle gourd. The flavors come from bamboo shoot juice, fresh Sichuan leaves, and balm leaf from my garden.

A quick look at my pork with dried bamboo shoots bubbling away. This is a classic dish that I cook often, full of authentic Naga spices and flavors.

A close up of my pork with dried bamboo shoot. You can see the texture from the shredded bamboo and the spice from the king chilli flakes.

Another look at the delicious pork and dried bamboo shoot curry. It is slow cooked in bamboo shoot water to make the meat extra tender.