Name: Pork Pickle recipe by Akum Jamir at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10
Ingredients: Pork - 1½ kg; Naga Ginger - 50 gms; Garlic - 50 gm; Dry Red Chilies - 50 gm; Naga King Chilly (Ghost Chilly) - 4 nos; Vinegar - ½ Cup; Salt to taste; Oil - ¼ Cup; Water - ½ Cup

ABOUT Pork Pickle RECIPE

Sharing one of the version of Naga pork pickle recipe which is an instant one. Meat pickles are very popular in Nagaland and they are relish by one and all. It is not only popular amongst the Nagas but many people from outside the state love this meat pickles. Here in this recipe I have used Naga Ginger and not our normal ginger along with Naga King Chilly (Ghost Chilly). The use of Naga Ginger gives the pickle an exotic flavour. The Naga Ginger differs from our normal ginger in spiciness and flavours. We don't need much spices and ingredients to make this Pickle. It is made with very few limited ingredients. It is so delicious that you can't stop eating.

Ingredients Serving: 10

Pork - 1½ kg
Naga Ginger - 50 gms
Garlic - 50 gm
Dry Red Chilies - 50 gm
Naga King Chilly (Ghost Chilly) - 4 nos
Vinegar - ½ Cup
Salt to taste
Oil - ¼ Cup
Water - ½ Cup

Instructions

Cut the pork into medium cubes. Take the ginger and garlic and coarsely ground them just to open the flavor.
Take the dry red chilies (reserve 8-10) and Naga King Chilly and grind them to coarse powder.
Take a pressure cooker add the pork, dry red chillies broken, salt to taste, 2 tbsp vinegar and water and pressure cook for 5-10 mins.
Remove the cooker lid and if there is any stock let it evaporate completely. Let it cool down and cut the pork into strips or small cubes but not very thin and small.
Heat oil in a pan add the grounded ginger garlic and fry for about 2 mins. Add the grounded chilly and fry for a min.
Add the Pork and salt if required and fry on low-medium heat for about 10-15 mins. Keep stirring frequently.
Add the remaining vinegar, stir well and fry on high heat for about 5 mins and take off the heat. Let it cool down completely and store in a container.

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