Nagaland Naga Chilli Pork Bhut Jolokia Ghost Pepper Dry

Method

1. 1

   Handle fresh bhut jolokia with gloves. Do not touch your eyes or face.

2. 2

   Use the whole chilli for flavour — the heat is primarily in the seeds and placenta.

3. 3

   For extreme heat leave seeds in. For milder heat remove seeds.

4. 4

   Place pork in a pot with 2 cups water. Bring to a boil. Skim foam.

5. 5

   Add crushed garlic, sliced ginger and whole or halved bhut jolokia (use gloves when cutting).

6. 6

   Add axone if using. Stir.

7. 7

   Reduce to medium. Cover and simmer for 30 to 35 minutes until pork is completely tender.

8. 8

   Uncover. Cook 5 more minutes.

9. 9

   Season with salt. Taste with extreme caution — Naga chilli pork is extraordinarily hot.

10. 10

    Even 1 chilli will produce a preparation most people find at the limit of tolerance.