Nagaland Naga Smoked Pork Alder Wood Preparation Traditional

Method

1. 1

   Prepare the smoker: soak wood chips in water 30 minutes.

2. 2

   Cure the pork: combine salt, black pepper and Naga chilli powder.

3. 3

   Rub this curing mixture all over the pork belly slabs, pressing it into the flesh.

4. 4

   Leave the cured pork in the refrigerator uncovered for 12 to 24 hours — the salt draws out moisture and firms the flesh.

5. 5

   Remove from refrigerator. Pat any surface moisture dry.

6. 6

   Set up smoker or covered charcoal grill for indirect smoking at 90 to 110°C.

7. 7

   Smoke the cured pork belly for 4 to 6 hours at low temperature, adding more wood chips every 45 minutes, until the exterior is a deep mahogany brown and the internal temperature is 70°C.

8. 8

   Cool completely. The smoked pork can be eaten immediately or wrapped and refrigerated for up to 2 weeks.

9. 9

   It can also be further dried for longer preservation.