How to cook Tangkhul Naga Pork with just chilly powder, salt , water & yongpa (dry basil)

Ingredients:

Red chilly powder, salt , water & yongpa (dry basil). For authentic taste, local red chilly powder from Nagaland or Manipur is recommended.

WhatsApp Image 2020 07 26 at 10.42.52 PM 1
Photo: Mathingmi’s Kitchen

Steps:

1) Take one kilo of pork wash it and drain out all the water and keep aside.

2) Add 2/3 cups of water in a pot and add chilly powder and salt and boil it for about 20mins.

3) Take the pork and put it in the pot and cook it till it comes to a boiling point for about 10mins.

4) After that cook it for about one and half hour on low flame with the lid cover.
Keep checking on and off if you need to add more water, add accordingly.

5. Add the Yongpa (dry basil). After cooking for an hour and half check if the pork is done. If it’s not done, cook for another 20mins.

6. When the pork is done. It’s ready to serve with rice and some boiled veggies and our tangkhul sivathei chutney with a dash of fermented fish or soya beans.

I normally use a nonstick cooking kadai

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How To Cook Tangkhul Naga Pork With Just Chilly Powder, Salt , Water & Yongpa (dry Basil) » Ukhrul Times

Ingredients: Red chilly powder, salt , water & yongpa (dry basil). For authentic taste, local red chilly powder from Nagaland or Manipur is recommended.

Type: Main Course

Cuisine: Naga

Keywords: Pork, Tangkhul Naga pork, Naga pork recipe,

Recipe Yield: 4 Servings

Preparation Time: PT1H30M

Cooking Time: PT1H

Total Time: PT1H30M

Video Content URL: https://www.youtube.com/watch?v=Y3_yt5tSzf8

Recipe Video Thumbnail: IN 1:17 / 4:13 Simple cooking of Pork ~Tangkhul Naga Style.

Recipe Video Name: Simple cooking of Pork ~Tangkhul Naga Style

Video Upload Date: 2020-07-26T20:34:00

Recipe Video Description: Simple cooking Tangkhul Naga Pork with just chilly powder,salt ,water & yongpa (dry basil): 1) Take one kilo of pork wash it and drain out all the water and keep aside. 2)Add 2/3 cups of water in a pot and add chilly powder and salt and boil it for about 20mins. 3) Take the pork and put it in the pot and cook it till it comes to a boiling point for about 10mins. 4) After that, cook for about one and half hour on low flame with the lid cover. Keep checking on and off if you need to add more water and if water is required then add accordingly. 5.Add the Yongpa(dry basil). After one and half hour check if the pork is done or not. If it's not done then you can cook for another 20mins. 6. When the pork is done. It's ready to serve with rice and some boil veggies and our tangkhul sivathei chutney with a dash of fermented fish or soya beans. # I normally use a nonstick cooking kadai Self Made Home Chef : Mathingmi Shimzing

Recipe Ingredients:

  • Red chilly powder, salt , water & yongpa (dry basil). For authentic taste, local red chilly powder from Nagaland or Manipur is recommended.

Recipe Instructions: Steps: 1) Take one kilo of pork wash it and drain out all the water and keep aside. 2) Add 2/3 cups of water in a pot and add chilly powder and salt and boil it for about 20mins. 3) Take the pork and put it in the pot and cook it till it comes to a boiling point for about 10mins. 4) After that cook it for about one and half hour on low flame with the lid cover. Keep checking on and off if you need to add more water, add accordingly. 5. Add the Yongpa (dry basil). After cooking for an hour and half check if the pork is done. If it’s not done, cook for another 20mins. 6. When the pork is done. It’s ready to serve with rice and some boiled veggies and our tangkhul sivathei chutney with a dash of fermented fish or soya beans. I normally use a nonstick cooking kadai

Editor's Rating:
4

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