A rustic and hearty pork curry, known for its bold, earthy flavours and minimal use of oil or heavy spices. Often prepared by indigenous communities, especially in states like Nagaland, Mizoram, and Manipur, the curry highlights the natural taste of pork combined with local herbs and fermented ingredients. This dish typically uses pork with fat or skin-on cuts, slow-cooked with ginger, garlic, chili, and salt. The curry has a broth-like consistency and is often enjoyed with steamed rice.
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