When I first tasted a proper banh mi, I understood why this sandwich has such a devoted following. It’s one of those rare dishes where every element plays a role—the crispy bread, the rich meat, the sharp pickles, the fresh herbs. Nothing overpowers anything else. This version uses pork belly cut into chunks instead of […]
The post Banh Mi Sandwich Recipe appeared first on Simply Meat Smoking.
These pulled pork sandwiches have become my go-to meal when I need to feed a crowd or just want an easy dinner that practically makes itself. The pork turns out incredibly tender after hours of slow cooking. When you pile it high on buns with some simple coleslaw, you get a satisfying meal that works […]
The post Pulled Pork Sandwiches appeared first on Simply Meat Smoking.
A lip-smacking pork curry made with aromatic masala powders and chunks of potatoes. It’s easy to make, and loaded with classic flavors. Perfect curry to have with piping hot steam rice, bread, dinner rolls or any Indian flat breads for a comforting meal!
Pork masala curry is an Indian style pork curry recipe. The ingredients used in this recipe are the basic pantry staples which we use in our daily cooking. A wonderful spicy pork curry made from the various flavorsome spices, freshly pounded ginger garlic, onion and tomato with minimum cooking oil. The spices give the pork a succulent taste, its finger licking good!
If you don’t prefer spicy food, cut out the amount of chilly and chilly powder. However, the spicy level of this curry is just right for people who appreciate a little spice. It’s not too pungent, but has just the right zing!
The pork curry cooked in the spicy masala makes a perfect curry for all pork lovers. The pork when combined with the curry makes a perfect combinations as the flavors of the curry coats the pork making it very delightful. I am sure you will love it as much as we do!
Apart from the traditional naga recipes, I love devouring this masala pork curry is once in a while with rice for a meal or with bread for a quick snack to kill the sudden hunger pangs.
INGREDIENTS USED TO MAKE PORK MASALA CURRY
For the chicken I have used meat with fats. When it comes to pork I love the fats more than the meaty part. I have used boneless meat but you can use with bone in, and thats what I like.
Honestly speaking I love any meat with bone-in compared to boneless. Meat with bone-in lends deeper, richer flavor to a simple curry making it super delicious.
This simple, easy and effortless recipe uses simple and basic spice powders which every Indian kitchen have in store like turmeric powder, coriander powder, red chilly powder, pepper powder, garam masala powder and meat masala powder. Few spices like cumin seeds, dry red chilly and bay leaf are used to temper. The other ingredients used for making the curry are mustard oil, freshly grounded ginger garlic, chopped onion, tomato, chunks of potato and salt as seasoning.
VARIATIONS
This pork masala curry is a versatile recipe. You can easily make a variations by adding your own twist.
Instead of pork you can use other meat like chicken, turkey, duck, beef, buff, mutton or lamp.
You can add whole spices like cardamom, cinnamon, cloves etc.
You can make a dry version instead of curry. You just need to add less water and allow the gravy to evaporate once the meat is tender.
HOW TO MAKE PORK MASALA CURRY IN PRESSURE COOKER
Take a pressure cooker and add the oil. Add the cumin seeds, chillies, bay leaf and saute for a min.
Add coarsely ground ginger garlic reserving 1 tsp for later use and saute for a min.
Add the onion and saute till translucent. Add chopped tomatoes and saute till mushy. Add the masala powders and saute for a min.
Add the pork, salt and saute for around 5 mins stirring coating the masalas nicely with the pork. Add some water, potatoes and pressure cook for 7-8 whistles. Let the pressure release by itself.
Open the cooker and adjust the gravy consistency as per your requirement and just before turning off the heat add the remaining 1 tsp ground ginger garlic, give a quick stir and take off the heat.
I made a simple recipe video of pork masala curry for my readers which I have shared below. Do watch and please SUBSCRIBE to my channel. It will means a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!
PORK MASALA CURRY RECIPE VIDEO TUTORIAL
THERE ARE FEW PORK RECIPES IN MY BLOG YOU MIGHT LIKE. If you’re a pork fan, I’m sure you’ll love to check out our Pork Recipes HERE
IF YOU LOVE INDIAN CURRIES THEN YOU CAN HAVE A LOOK AT THESE CURRIES FROM THE BLOG
THE CURRY COLLECTION
• Kashmiri Rogan Josh
• Green Apple Currry
• Mixed Dal With Egg & Potato
• Black Pepper Chicken – Semi Gravy
• Crab Curry – Indian Style
• Chicken Kola Urundai Kuzhambu / Minced Chicken Balls Curry
• Easy Chicken Curry
• Rohu Fish Curry
• Pepper Chicken Gravy
• Butter Chicken
• Mutton Curry With Coriander Seeds
• Chettinad Mutton Curry
• Chickpea Soya Curry
All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.
So pork lovers please do try this easy pork curry recipe and share your thoughts about the recipe with me.
Now let’s move on to the step by step pictorial recipe and see how to make this insanely delicious masala pork curry at home. You will be amazed how it turn out into a restaurant style pork curry at the comfort of your home.
Preparation time: 15 minutes
Cooking time: 40 minutes
Serves: 4
Ingredients to make pork masala curry:
500 gms Pork
2 Potato medium cut into big pieces
7-8 garlic cloves
2 inches ginger roughly chopped
1tbsp Oil
½ tsp cumin seeds
3 dry red chilly roughly broken
1 Bay leaf
2 Onion medium chopped
1 Tomato chopped
1 tsp Turmeric powder
2 tsp Kashmiri Chilly powder
1 tsp coriander powder
1 tsp cracked peppercorns
1 tsp Garam masala powder
1 tsp Meat masala powder
Salt to taste
Water as required
Step by step pictorial recipe to make pork masala curry:
In a mortar pestle coarsely ground the ginger garlic.
In a pan heat the oil. Add the cumin seeds, dry red chillies, bay leaf and allow the cumin seeds to crackle.
Add in the pounded ginger garlic reserving 1 tsp of it for later use. Saute for a minute.
Add in rhe chopped onions and saute for about 2 minutes.
Add in the chopped tomatoes and saute until the tomatoes turns soft and mushy.
Add in the masala powders – turmeric, chilly, coriander, pepper, garan masala and meat masala. Saute for a minute.
Add in the pork and salt. Mix well coating the masalas well with the pork. Now put on the lid and cook on low-medium heat for 15 minutes stirring it occasionally to prevent from sticking to the pan and for even cooking.
Add in the potato chunks and mix well. Add 1-2 cups of water, mix well and cook further with lid on.
Stir the curry occasionally and cook until the pork is tender. When the pork is completely cooked and the gravy reaches your required consistency, add in the reserved pounded ginger garlic. Give a quick stir and take off the heat.
Enjoy the masala pork curry with piping hot steam rice or bread or flat breads.
NOTES:
● You can use both garam masala powder and meat masala powder. If using both, use 1 tsp each. But if using only garam masala powder, use 2 tsp garam masala powder.
● I have used mustard oil, you can use any other cooking oil.
● Adding potato is optional but I love this Curry with potatoes.
● Yoi can add some chopped coriander leaves at the end.
● You can make a dry version instead of Curry following the same recipe. You just need to reduce the water and allow the water the evaporate completely.
Well, if you make this pork masala curry, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Happy cooking!
Love Akum
Disclosure:
At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!
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Philips Viva Collection HD4928/01 2100-Watt Induction Cooktop (Black)
Amazon Brand – Solimo Stainless Steel Induction Bottom Steamer/Modak/Momo Maker with Glass Lid (2 litres)
Cello Prima Induction Base Non-Stick Aluminium Cookware Set, 3-Pieces, Cherry
Home Decorise Melamine Soup Serving Bowls, Bowls for Noodles, Pasta, Salad and Ice Cream (Set of 2, Matt Black)
Larah by BOROSIL Opalware Solid Mixing Bowl – 500ml, 750ml, Set of 3, White
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HS HINDUSTANI SAUDAGAR Hand Painted Ceramic Serving/Snacks/Dessert Multi Purpose Bowl (Set of 3) Yellow Microwave/Dishwasher Safe 300ML
Today’s post is another naga style smoked pork preparation – pork with bitter eggplant and dry bamboo shoot. Here the pork is cooked with bitter eggplant, dry bamboo shoot water, red chillies, ginger, garlic and flavored with sichuan peppercorns.
Three of my favourite in one dish – smoked pork, bitter eggplant and dry bamboo shoot. They are like matches made in heaven. Not only that, they are just as delectable, and a popular ingredient used in Naga Cuisine and various North East Indian recipes.
You have the right ingredients in hand and no doubt you will nail the recipe with a lip-smacking dish. The star ingredient is the smoked pork here. The interesting add-on is the eggplant and the dry bamboo shoot which lends a balancing taste and flavor to the overall dish. This non-fussy dish is simple to make but has a unique ethnic taste.
Adding tomato is optional if you are cooking with bamboo shoot water or Bamboo Shoot. If you dont have bamboo shoot water or can’t source it, you can cook with fermented bamboo shoot. And if both cannot be sourced then you can cook with tomatoes. Also I have used the small variety of bitter gourd.
Sichuan peppercorns called as mongmong jang also popularly known as mejenga seeds is a variety of chinese sichuan peppercorns. They look little similar but both are not the same in taste and flavour.
Nagas cooked the pork in many different style and variety. I love anything bitter with pork. They go very well together and lends a balanced taste. We cook pork with bitter eggplants both the small and big variety.
If you love pork and bitter eggplant than this is a must try recipe. I am sure you will love and it won’t disappoint you.
INGREDIENTS FOR SMOKED PORK WITH BITTER EGGPLANT AND DRY BAMBOO SHOOT
PORK – I have used smoked pork. If smoked pork is not available, you can substitute smoked pork for fresh pork.
DRY FERMENTED BAMBOO SHOOT – I used the thinly long shredded dry bamboo shoot. You can use any variety of dry bamboo shoots. Use fermented bamboo shoots if dry bamboo shoots are not available.
BITTER EGGPLANT – Used the large variety of bitter eggplant in this recipe. You can use the more bitter and pea size bitter eggplant (small variety bitter eggplant). If bitter eggplant is not available, substitute it with bitter gourd or brinjal (eggplant).
CHILLI – Used local chilli powder (dry red chilli pounded into powder). For extra heat add Naga king chilli as per your heat preference. You can also soak the dry red chilli in hot water for 5 to 10 minutes. Ground it in mortar and pestle and add them.
GARLIC – Used fresh ground garlic.
GINGER – Used the regular ginger, freshly ground in mortar and pestle. You can use the naga ginger, a different variant of ginger which is more spicy and pungent in flavor.
SICHUAN PEPPERCORNS – A variety of sichuan peppercorn which is different from the Chinese sichuan peppercorn.
SALT as per your taste
WATER as required
HOW TO MAKE SMOKED PORK WITH BITTER EGGPLANT AND DRY BAMBOO SHOOT
This section shows how to make naga style smoked pork with bitter eggplant and dry bamboo shoot with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.
I made a simple video of this naga style smoked pork with bitter eggplant and dry bamboo shoot recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!
Smoked Pork With Bitter Eggplant And Dry Bamboo Shoot Recipe Video Tutorial
Step by step pictorial instructions to make smoked pork with bitter eggplant and dry bamboo shoot
Wash the dry bamboo shoot and soak them in cooking water for 5-10 minutes. Do not discard the water. You can use it while cooking.
Wash the smoked pork in warm water 2-3 times.
In a pan add in the smoked pork. Add in ground chilli or chilli flakes/powder and salt as per taste.
Add in enough hot water that the pork is emerged well in the water.
Give a quick stir and bring it to a boil. Now cover the pot and continue to cook on medium heat stirring it occasionally.
Meanwhile, in a mortar and pestle coarsely ground the ginger and garlic just to open the flavour. You don’t need to ground them into fine paste.
Dry roast the sichuan peppercorns for about a minute or until it is roasted well.
Add it to the ground ginger garlic and ground them together. You can also crush them seperately in between your palms and keep aside.
After cooking the pork for about 15 minutes add in the soaked dry bamboo shoot. You can also add in the soaked water. Add water if required and continue to cook for about 15 minutes.
Add in the bitter eggplant, give a quick mix and continue to cook for 10 to 12 minutes.
Note: I kept the bitter eggplant whole so that in the cooking process it doesn’t get mushy and stays in shape. Just gave half or cross cuts so the spices and flavor penetrates.
Add in the crushed ginger, garlic and sichuan peppercorns. Give a quick mix and cook for 2 to 3 minutes and take off the heat.
Your smoked pork with butter eggplant and dry bamboo shoot is ready. Enjoy with piping hot rice.
NOTES:
* You can substitute smoked pork for fresh pork.
* If you can’t source dry bamboo shoot, you can use fermented bamboo shoot.
* You can add one large tomato even though you use the bamboo shoot. If you’re not using bamboo shoot you need to add tomatoes.
* You can make variations with bitter gourd or brinjal. Use any of these in place of bitter eggplant.
* Add 1 or 2 naga king chilli for the extra heat.
* Do not skip the sichuan peppercorns if available (mejenga seeds) for the authentic taste and flavor.
* Use freshly ground ginger and garlic and not store bought ginger garlic paste.
* Use freshly ground dry red chilli if not available then soak the dry red chilli in hot water for 5 to 10 minutes. Ground it in mortar and pestle and add them.
RECIPE CARD 
FEW PORK RECIPES YOU MIGHT LIKE
Pork Masala Curry
Naga Pork Pickle
Pork Biryani
Pork Chow Mein
Smoked Pork And Axone Pickle
Pork With Perilla Seeds
Pork Vindaloo
Dohkhlieh / Pork Salad
Dohneiiong / Black Sesame Pork
Naga Pork Curry
Nüoshi Aon (Pork With Anishi)
Pork With Bamboo Shoot
Pork Chilli
Smoked Pork Curry
Smoked Pork With Yam And Axone
Pork With Baby Bitter Gourd
Pork Salad Sandwich
INTERESTED FOR MORE NAGA RECIPES THEN YOU CAN CHECK IT OUT 
NAGA CUISINE
Well, if you make this naga style smoked pork with bitter eggplant and dry bamboo shoot recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Happy Cooking!
Love Akum
This slow cooker pulled pork has been my family’s favorite for years. You simply rub the pork with spices, add it to the slow cooker, and let it do all the work. After 8 hours, you get tender, flavorful meat that’s perfect for sandwiches. I always make the coleslaw fresh – it adds a nice […]
The post Pulled Pork Burgers appeared first on Simply Meat Smoking.
These pulled pork sliders are absolutely irresistible! Tender, smoky pulled pork gets piled high on soft slider buns and topped with crisp, tangy coleslaw for the perfect bite. They’re incredibly easy to make, feed a crowd without much effort, and always disappear faster than I can make them. Perfect for game day gatherings, backyard parties, […]
The post Easy Pulled Pork Sliders appeared first on Simply Meat Smoking.
Today’s post is another naga style smoked pork preparation – pork with bitter eggplant and dry bamboo shoot. Here the pork is cooked with bitter eggplant, dry bamboo shoot water, red chillies, ginger, garlic and flavored with sichuan peppercorns.
Three of my favourite in one dish – smoked pork, bitter eggplant and dry bamboo shoot. They are like matches made in heaven. Not only that, they are just as delectable, and a popular ingredient used in Naga Cuisine and various North East Indian recipes.
You have the right ingredients in hand and no doubt you will nail the recipe with a lip-smacking dish. The star ingredient is the smoked pork here. The interesting add-on is the eggplant and the dry bamboo shoot which lends a balancing taste and flavor to the overall dish. This non-fussy dish is simple to make but has a unique ethnic taste.
Adding tomato is optional if you are cooking with bamboo shoot water or Bamboo Shoot. If you dont have bamboo shoot water or can’t source it, you can cook with fermented bamboo shoot. And if both cannot be sourced then you can cook with tomatoes. Also I have used the small variety of bitter gourd.
Sichuan peppercorns called as mongmong jang also popularly known as mejenga seeds is a variety of chinese sichuan peppercorns. They look little similar but both are not the same in taste and flavour.
Nagas cooked the pork in many different style and variety. I love anything bitter with pork. They go very well together and lends a balanced taste. We cook pork with bitter eggplants both the small and big variety.
If you love pork and bitter eggplant than this is a must try recipe. I am sure you will love and it won’t disappoint you.
INGREDIENTS FOR SMOKED PORK WITH BITTER EGGPLANT AND DRY BAMBOO SHOOT
PORK – I have used smoked pork. If smoked pork is not available, you can substitute smoked pork for fresh pork.
DRY FERMENTED BAMBOO SHOOT – I used the thinly long shredded dry bamboo shoot. You can use any variety of dry bamboo shoots. Use fermented bamboo shoots if dry bamboo shoots are not available.
BITTER EGGPLANT – Used the large variety of bitter eggplant in this recipe. You can use the more bitter and pea size bitter eggplant (small variety bitter eggplant). If bitter eggplant is not available, substitute it with bitter gourd or brinjal (eggplant).
CHILLI – Used local chilli powder (dry red chilli pounded into powder). For extra heat add Naga king chilli as per your heat preference. You can also soak the dry red chilli in hot water for 5 to 10 minutes. Ground it in mortar and pestle and add them.
GARLIC – Used fresh ground garlic.
GINGER – Used the regular ginger, freshly ground in mortar and pestle. You can use the naga ginger, a different variant of ginger which is more spicy and pungent in flavor.
SICHUAN PEPPERCORNS – A variety of sichuan peppercorn which is different from the Chinese sichuan peppercorn.
SALT as per your taste
WATER as required
HOW TO MAKE SMOKED PORK WITH BITTER EGGPLANT AND DRY BAMBOO SHOOT
This section shows how to make naga style smoked pork with bitter eggplant and dry bamboo shoot with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.
I made a simple video of this naga style smoked pork with bitter eggplant and dry bamboo shoot recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!
Smoked Pork With Bitter Eggplant And Dry Bamboo Shoot Recipe Video Tutorial
Step by step pictorial instructions to make smoked pork with bitter eggplant and dry bamboo shoot
Wash the dry bamboo shoot and soak them in cooking water for 5-10 minutes. Do not discard the water. You can use it while cooking.
Wash the smoked pork in warm water 2-3 times.
In a pan add in the smoked pork. Add in ground chilli or chilli flakes/powder and salt as per taste.
Add in enough hot water that the pork is emerged well in the water.
Give a quick stir and bring it to a boil. Now cover the pot and continue to cook on medium heat stirring it occasionally.
Meanwhile, in a mortar and pestle coarsely ground the ginger and garlic just to open the flavour. You don’t need to ground them into fine paste.
Dry roast the sichuan peppercorns for about a minute or until it is roasted well.
Add it to the ground ginger garlic and ground them together. You can also crush them seperately in between your palms and keep aside.
After cooking the pork for about 15 minutes add in the soaked dry bamboo shoot. You can also add in the soaked water. Add water if required and continue to cook for about 15 minutes.
Add in the bitter eggplant, give a quick mix and continue to cook for 10 to 12 minutes.
Note: I kept the bitter eggplant whole so that in the cooking process it doesn’t get mushy and stays in shape. Just gave half or cross cuts so the spices and flavor penetrates.
Add in the crushed ginger, garlic and sichuan peppercorns. Give a quick mix and cook for 2 to 3 minutes and take off the heat.
Your smoked pork with butter eggplant and dry bamboo shoot is ready. Enjoy with piping hot rice.
NOTES:
* You can substitute smoked pork for fresh pork.
* If you can’t source dry bamboo shoot, you can use fermented bamboo shoot.
* You can add one large tomato even though you use the bamboo shoot. If you’re not using bamboo shoot you need to add tomatoes.
* You can make variations with bitter gourd or brinjal. Use any of these in place of bitter eggplant.
* Add 1 or 2 naga king chilli for the extra heat.
* Do not skip the sichuan peppercorns if available (mejenga seeds) for the authentic taste and flavor.
* Use freshly ground ginger and garlic and not store bought ginger garlic paste.
* Use freshly ground dry red chilli if not available then soak the dry red chilli in hot water for 5 to 10 minutes. Ground it in mortar and pestle and add them.
RECIPE CARD 
FEW PORK RECIPES YOU MIGHT LIKE
Pork Masala Curry
Naga Pork Pickle
Pork Biryani
Pork Chow Mein
Smoked Pork And Axone Pickle
Pork With Perilla Seeds
Pork Vindaloo
Dohkhlieh / Pork Salad
Dohneiiong / Black Sesame Pork
Naga Pork Curry
Nüoshi Aon (Pork With Anishi)
Pork With Bamboo Shoot
Pork Chilli
Smoked Pork Curry
Smoked Pork With Yam And Axone
Pork With Baby Bitter Gourd
Pork Salad Sandwich
INTERESTED FOR MORE NAGA RECIPES THEN YOU CAN CHECK IT OUT 
NAGA CUISINE
Well, if you make this naga style smoked pork with bitter eggplant and dry bamboo shoot recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Happy Cooking!
Love Akum
Pork Loin injected with a Cajun Butter, Seasoned with King Craw Seasoning and smoked on the pellet grill. Turned into a monster, big-boy pork loin sandwich with spicy garlic pickles and a creamy creole slaw.
Cajun Butter Injection Recipe:
Creamy Creole Slaw Recipe:
Directions:
Keywords: pork loin sandwich, pork recipes, pork loin, smoked pork, smoked pork loin, cajun pork, cajun pork loin sandwich
Connect with us in our HowToBBQRight Facebook group for recipe help, to share your pictures, giveaways, and more!
The post Cajun Pork Loin Sandwich appeared first on HowToBBBQRight.
This delicious pork dish can be served as a side dish with your meal. It can also be served with piping hot black tea whenever you have any guest around. It’s scrumptious and filling when served with steamed rice or sticky rice along with some boiled vegetables and chutney which makes a complete meal!
Christmas is just around the corner and preparing delicious and special dishes is almost every household’s ritual! Today I’m sharing a delicious Naga dish of pork with perilla seeds recipe. This recipe uses traditional Naga ingredients to create a scrumptious dish that’s ideal for when you want to treat something special and ethnic for your family or for guest coming during the festive season or any special occasions.
WHAT IS PERILLA SEEDS?
Perilla frutescens is an annual herb belonging to the mint family (Lamiaceae). Perilla is known as Bhanjeera in Hindi. The appearance of perilla seeds is tiny oval shaped seeds. The perilla seeds are obtained from the perilla plant.
Perilla seeds is found in South East Asian countries and the Himalayan region of India and Nepal. It is mostly found in almost all North Eastern States of India.
The perilla plant is rich in dietary fiber contains nutrients such as alpha-linolenic acid, omega-3 fatty acids and omega-6 fatty acid. The omega-3 to omega-6 ratio in perilla seeds is 6:1, the highest of any seeds. It has incredible healing properties, the oil helps in treating asthma, nausea, soothe stomach ache, and to relieve muscle spasms. A rich and natural vegetarian supplement for omega fatty acids, protein and fiber for both adults and kids.
Superfood perilla has a high ALA content (Alpha-Linolenic Acid) containing as much as 60 percent of the healthy fat where chia seeds contain only about half that. Perilla seeds make an excellent alternative to chia seeds & flax seeds.
Read a detailed article on perilla seeds here by NCBI/NIH website to know more about it.
Perilla seeds are flavorful, aromatic and they have a delicious nutty flavor. It is power packed in a tiny seed. Be it for salad, meat or chutney, it’s a flavour champion. They are used as a spice and are used to make delicious chutneys, salads, vegetable curries and meat preparation.
Perilla seeds are usually consumed not as whole seeds but as paste or powder. For best result roast them to enhance their flavor.
CULINARY USES:
Perilla is used for its aroma and as a flavouring agent in various cuisines.
Some of the ways in which perilla seeds are used in the North Eastern Cuisine are cited below:
– It is usually ground into a paste and make chutneys by adding local spices and herbs.
– It is also pounded into powder and added to raw salads.
– They are also added into curries and stews to give a rich flavor and thickness to the curries and stews.
– You can simply dry roast it and ground it with salt and consume it as a condiment.
HOW TO STORE PERILLA SEEDS?
Always store perilla seeds in an air-tight container in a cool dry place away from moisture and humidity. You can also dry roast them and store in an airtight container.
INGREDIENTS USED TO MAKE PORK WITH PERILLA SEEDS
This section explains what all ingredients is used in making the pork with perilla seeds, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.
● Pork – Fresh pork with both flesh and fats with bone in is used here. You can make this recipe with smoked pork also.
● Chilli – The recipe uses local chilli powder, that’s dry red chilli pounded in traditional way in large wooden mortar and pestle.
● Raja mircha – This is Naga king chilli. You can use it if its available and can bear the heat of it, otherwise this is optional.
● Bamboo shoot extract – This is the juice extracted from fermented bamboo shoot. You can also use fermented bamboo shoot instead of the extract.
● Perilla seeds – The perilla seeds is dry roasted and pounded in mortar and pestle into powder.
● Ginger And Garlic – They are freshly pounded in mortar and pestle. They are coarsely ground just to open the flavor. Recommend not to use store bought ginger garlic paste.
● Sichuan peppercorns – Loçal sichuan peppercorns and not the Chinese sichuan peppercorns is used here.
● Water as required
● Salt to taste.
HOW TO MAKE PORK WITH PERILLA SEEDS?
This section shows how to make pork with perilla seeds with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.
I made a simple video of pork with perilla seeds for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always looking forward to your feedbacks!
PORK WITH PERILLA SEEDS VIDEO TUTORIAL
STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE PORK WITH PERILLA SEEDS
In a pan dry roast the perilla seeds untill it starts to crackle and you get a nice aroma. Remove from heat.
Add them onto a mortar and pestle and pound them into a coarsely powder.
In a mortar and pestle add in the roughly chopped ginger and garlic. Pound them coarsely just to open the flavor.
In a heavy bottom pan add in the pork.
Add in salt, local chilli powder and raja mircha (king chilli) if using.
Stir and mix well. Put on the lid and cook in low-medium flame for about 10-15 minutes stirring occasionally in between the cooking.
The pork will start releasing its fats and it will get cooked on its fats.
Add in the fermented bamboo shoot extract and the pounded perilla seeds. Give it a good mix.
Now add in some water. Put on the lid and cook further untill the pork is tender and cooked well.
Cooking time depends on the tenderness of your meat. It took approximately 45 minutes to 1 hour for me.
Add in the ground ginger and garlic. Mix well and cook for 2-3 minutes.
Turn off the heat and finally add in the roasted sichuan peppercorns by crushing it in your palm. Mix well.
Your pork with perilla seeds is ready to be served. Enjoy wih piping hot steam rice.
NOTES:
● Dry roast the perilla seeds before pounding.
● You can swap the fresh pork with smoked pork and chicken as well.
● You can swap the bamboo shoot extract with bamboo shoot.
● I used local pounded chilli, you can soak the dry red chilli in hot water for few minutes, then pound them in mortar and pestle or mixie.
● King chilli is optional.
● Use freshly ground ginger garlic and not store bought ginger garlic paste.
● If you are not using bamboo shoot or extract, you can use tomato.
● You can make this in gravy form as well, add water as per your requirement.
RECIPE CARD
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Well, if you make this pork with perilla seeds recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Happy Cooking!
Love Akum
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