Nagaland Hornbill Festival Smoked Meat Sticky Rice Traditional

Ingredients

• 400g smoked pork — pre-smoked (available at Naga and Northeast Indian stores; or make at home by smoking pork belly over wood chips for 3 to 4 hours)
• 2 cups sticky rice (glutinous rice) — soaked overnight
• 4 garlic cloves — crushed
• 1 inch ginger — sliced
• 1 dried Naga chilli
• 1 cup water
• Salt

Method

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. Smoked pork: rinse smoked pork briefly. Place in a small pot with 1 cup water, crushed garlic, sliced ginger and Naga chilli.
3. Bring to a boil. Simmer on medium for 15 to 20 minutes until heated through and the flavours meld.
4. Reduce slightly. Season with salt.
5. To serve: mound steamed sticky rice on one side of the plate.
6. Place smoked pork pieces with the concentrated broth alongside.
7. Eat together — pinch sticky rice and use it to pick up pieces of the smoked meat.