Smoked pork with bitter eggplant and dry bamboo shoot is another delectable naga style pork. It is a traditional and authentic naga smoked pork recipe. Pork with bitter eggplant and dry bamboo shoot is an easy and simple recipe with limited ingredients.

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

Easy Pork Fry

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 

The moment you place a plate of stuffed vegetables feel so much more special that just stir frying.
This is the magic of bharwan. It is not vegetable specific and can be seen in most dominant cuisine styles.
In Indian recipes as well you will come across a large number of vegetables served as roasted or curries with stuffed produce. Okra, capsicum, bottlegourd, eggplants, chillies, bittermelon, lemons,  mushrooms, you name it, there will be a lipsmacking stuffed version of it.
Thats when we got these baby brinjals!! That too farmfresh baby brinjal (eggplant) spotted in the market deserves a wholesome approach. Here is my version of the tastiest stuffed baby eggplant.

What is a brinjal?

Brinjal, eggplants and aubergine are all the same.

The fruits of Solanum melongena is a sturdy shrub that grows easily. The fruits come in various shapes and colours. Some are deep purple and large and used for roasting. Some green or varigated, some elongated like a zucchini and some round like a little ball. The flavor profile is nearly the same. All can be roasted, boiled or grilled and rarely eaten raw.

Here are some recipes we have previously tried with eggplants.
Kashmir doudh wagun
Kerala vazhuthananga mezhukkuperatti
Srilankan wambat moju
Chettinad kathrikka podi varuval

Ingredients to make this peanut masala stuffed brinjals

Unlike the popular dry masala stuffed baingan recipe, this is one that uses fresh ground pastes and roasted peanuts. This makes the eggplants succulent ans keeps the moisture as it roasts.

Brinjal: since eggplants come in various sizes for this recipe what you need is small baby oval or rounded eggplants. The colour or variety is up to you it can be purple, variegated or the white variety. While coosing the eggplants for this recipe, ensure that they are all even sized so you can get them cooked evenly.

Peanut: roasted peanuts form the bulk of the filling.this not only gives the nutty creaminess but also makes this recipe much more nutritious. You can use peeled peanuts of keep in the skin on. Peanut butter is not suitable becoz of the oil content. 

Onion: the red onion provides the base masala flavour.Usually I prefer this and a smooth paste so it is easier to stuff the eggplant. You can choose shallots or white onions to make the same. Shallots will be a bit sweeter.

Fresh masala base: the true flavour of the recipe comes from the fresh pastes that are made. This is a combination of fresh ginger root, garlic and green chillies. When made a paste together, they create fresh and robust flavour paste. This combined with the peanuts make the stuffing so tasty.

Lemon juice: the final splash of Lemon juice once the recipe is done provides a summery freshness to the recipe. You can have lime, lemon or tart orange juice to make this shine.

Lets make bharwan baingan

The recipe is a bit of work between prepping the brinjals and making the masala paste. However, once that part is completed, it is fairly a easy process. Check the notes below so you can actually make it in larger quantities for meal prep. 

Mealprep the stuffed brinjal

Stuffed brinjal stays good in the refrigertor for up to a week, so we highly recommend this recipe to add to your meal prep. Though it takes a bit of time, if you have a large quantity of eggplants, do not hesitate to make a big batch and freeze for later. Complete the roasting process and cool before freezing. In this way, eggplants wont leach and the result when you thaw it back up is as good as the fresh ones. Freeze as a single layer first and then store them in a container. This ensures they do not stick to each other. 

Collaboration

As bloggers we always draw inspiration and ideas from each other and support in the growth and enthusiasm. This time in the Shh cooking secretly group we are exploring stuffed vegetables recipes which have such a huge variety to offer.Check just one more, stuffed capsicum from The mad scientist kitchen.

Stay connected

Stuffed brinjal recipes are a favorite for us in our house. When you try this version of peanut filled, stuffed eggplants do let us know how you liked this recipe in the comments below. The recipe my sound similar to Bharali vangi, however is far different in flavour. 

We would love to hear from you in the comments below.

Pin this for later.

See you in the next post.

Smoked pork with bitter eggplant and dry bamboo shoot is another delectable naga style pork. It is a traditional and authentic naga smoked pork recipe. Pork with bitter eggplant and dry bamboo shoot is an easy and simple recipe with limited ingredients.

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

Easy Pork Fry

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 

 TAVA ROASRED SPICY EGGPLANT / BAINGAN BAJA 

Baingan Bharta , Eggplant chutney and Sutta Kattarikkai Pachadi are oft prepared Eggplant dishes at home. But the spicy roasted Eggplant Slices served along with Kichdi at my daughter's place was an entirely new gastronomic experience for me . As always I tried out the dish at home and now it has become an oft prepared dish too ! Baingan Baja is an easy to make side dish which can turn a simple and healing Paruppu Sadam / Dal Chawal / Bele Tovvae and Anna into a special meal !

INGREDIENTS

Eggplant - 1 ( Choose a fresh and well formed vegetable without blemishes or holes )

Besan - 1/2 cup

Sambar Powder - 1 1/2 tbsps

Turmeric powder - 1 tsp

Salt - 3/4 tbsp

Asafoetida Or any other  Masala powder of your choice - 1/4 tsp

Sesame oil - For roasting

METHOD

1. Wash and cut the Eggplant uniformly into 1/4 inch thick slices and immediately immerse them in water.

2. Mix all the dry ingredient together in a shallow plate. 

3. Drain the Eggplant slices and dust them thoroughly on both sides with the spice powder mixture.

4. Let the powder coated slices stand for ten to fifteen minutes till the moisture in the slices absorb the spice. 

5. Heat a greased tava and pour one tablespoon of oil on it. 

6. Arrange four spice coated eggplant slices on the tava and cover with a lid.

7. After two minutes remove the lid and cook for another minute till you see reddish brown spots on the roasted side. 

8. Flip the slices , dribble oil around and roast the other side. 

9. When they are done remove the crisp Tava Roasted Spicy Eggplant on to a plate. 

10. Cook all the slices similarly batch by batch .

Tastes yummy as they are and goes very well with non spicy rice preparations.  

Here is my simple recipe to make delicious curried stuffed eggplant also known as "Baingan Masala". This easy gluten-free and vegan curry has small baby eggplants stuffed with onion, ginger, garlic, and earthy spices. The eggplants are cooked in the Instant Pot for an authentic-tasting Indian curry that is ready in under 20 minutes. The...

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