Spicy Naga-Style Pork with Fermented Bamboo Shoots #cookingshorts #shorts

Savor this bold and flavorful spicy pork with fermented bamboo shoots, a Naga-inspired dish packed with earthy, smoky, and tangy notes! Tender pork is simmered with dry chillies, black pepper, and bamboo shoots — finished with fresh maan dhaniya for that irresistible aroma. Perfect with hot steamed rice.

Ingredients:
* Pork – 1 kg
* Dry red chillies – 4–5
* Black pepper – ½ tsp
* Ginger-garlic paste – 3 tsp
* Chilli powder – 1 tsp
* Saunf (fennel seeds) – 1 tsp (whole)
* Onions – 3, finely sliced
* Fermented bamboo shoots – 4 tbsp
* Tomatoes – 3, sliced
* Salt – to taste
* Fresh maan dhaniya (sawtooth coriander leaves) – for garnish

Instructions:
1. Pre-boil the pork: Boil the pork in lightly salted water for about 15 minutes to remove impurities. Drain and rinse well.
2. Cook the base: In a pan, combine the pork with chilli powder, black pepper, ginger-garlic paste, dry red chillies, sliced onions, and saunf. Cover and cook for about 10 minutes, or until the pork starts releasing its own oil.
3. Add tomatoes: Add the sliced tomatoes and cook for another 10 minutes until they soften. Once soft, remove and discard the tomato skins.
4. Simmer: Pour in a little water and simmer for another 10 minutes to let all the flavors meld together.
5. Season: Add salt to taste (you may add it earlier if preferred).
6. Finish & serve: Garnish with fresh maan dhaniya and serve hot with steamed rice.
A comforting, spicy, and aromatic dish — simple to make yet bursting with the rustic flavors of Northeast India.

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