Nagaland Hornbill Festival Smoked Meat Sticky Rice Traditional

Method

1. 1

   Sticky rice: drain soaked sticky rice. Steam in a cloth-lined steamer on medium heat for 25 to 30 minutes until completely cooked through — the grains should be translucent and stick together cohesively.

2. 2

   Smoked pork: rinse smoked pork briefly. Place in a small pot with 1 cup water, crushed garlic, sliced ginger and Naga chilli.

3. 3

   Bring to a boil. Simmer on medium for 15 to 20 minutes until heated through and the flavours meld.

4. 4

   Reduce slightly. Season with salt.

5. 5

   To serve: mound steamed sticky rice on one side of the plate.

6. 6

   Place smoked pork pieces with the concentrated broth alongside.

7. 7

   Eat together — pinch sticky rice and use it to pick up pieces of the smoked meat.