Northeast Indian
Naga Pork Curry with Bhut Jolokia (Ghost Pepper Pork)
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Naga Pork Curry with Bhut Jolokia (Ghost Pepper Pork) is Northeast Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Wearing gloves, deseed and finely chop the bhut jolokia; it is one of the hottest chilies grown anywhere, so a little goes a long way and bare hands should never touch it directly.
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Heat the mustard oil in a heavy pot and fry the sliced onion, ginger, garlic and dried red chilies for 6 minutes until the onion softens and turns light gold.
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Add the pork and turmeric and sear over high heat 10 minutes, turning often, until well browned.
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Add the chopped tomato and cook 5 minutes until it breaks down.
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Add the chopped bhut jolokia, water and salt, and bring to a boil.
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Cover and simmer 40 minutes, or pressure cook 20 minutes, until the pork is tender and the gravy is thick and genuinely fiery; taste cautiously before adding any more chili, since bhut jolokia's heat builds after swallowing rather than on first bite.
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Serve hot with plain rice, and keep something cooling like curd on the table alongside it.
Serve it with
A Northeast Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Naga Pork Curry with Bhut Jolokia (Ghost Pepper Pork), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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The protein alongside
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What it is eaten with
A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Naga Pork Curry with Bhut Jolokia (Ghost Pepper Pork) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 390 kcal
- Protein
- 27 g
- Carbs
- 8 g
- Fat
- 28 g
- Fiber
- 2 g
- Sugar
- 2 g
- Sodium
- 480 mg
- Saturated fat
- 9 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Naga Pork Curry with Bhut Jolokia (Ghost Pepper Pork) takes about 75 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.