Tangkhul Style Chilli Pork

Name: Tangkhul Style Chilli Pork
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Manipuri
Ingredients: 500 pieces - Pork, chunky gms; 2 tablespoon - Red chilli powder; as required - Salt; 2 pieces - Ginger; 2 pieces - Garlic; 1 tablespoon - Sichuan Pepper; 10 pieces - Red dry Chilli; 100 grams - Bamboo shoot

Tangkhul Style Chilli Pork, or Raphei Hoksa, is a zero-oil Naga dish stewed with Sirarakhong chilli. Juicy, tender pork served with hot rice at feasts.

Image: www.slurrp.com

Main Dish

Non-Vegetarian

Pork Meal

Tangkhul

Curry

Manipuri

Tangkhul Style Chilli Pork

Saturday, October 28, 2023 2:23:53 AM GMT By : Lukthel / Source / Credit Link :

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Tangkhul Style Chilli Pork, or Raphei Hoksa, is a zero-oil Naga dish stewed with Sirarakhong chilli. Juicy, tender pork served with hot rice at feasts.

8 Ingredients
60 Mins
6 People

Tangkhul Style Chilli Pork – Raphei HoksaPork is an integral part of Naga cuisine, and no festival or occasion feels complete without it. Among the many traditional preparations, Tangkhul Style Chilli Pork, locally known as Raphei Hoksa, stands out as an authentic dish from the Tangkhul Naga community of Ukhrul district, Manipur and Nagaland.
Flavor and PreparationThis is a zero-oil dish, making it unique compared to other pork curries. The pork is stewed slowly for hours, allowing it to become tender, juicy, and full of flavor. The star ingredient is the famous Sirarakhong chilli powder, locally grown in Ukhrul, which gives the dish its fiery heat and distinctive aroma. The slow cooking process ensures that the pork absorbs the spice deeply, resulting in a dish that is both rustic and irresistibly delicious.
Cultural ImportanceFor the Tangkhul Nagas, pork is more than food—it is a symbol of celebration and community. Raphei Hoksa is often served at festivals, weddings, and family gatherings, where it pairs perfectly with steaming hot rice. Its bold flavor and tender texture make it a centerpiece of traditional feasts.
The Sirarakhong Hathei chilli, native to the village of Sirarakhong, Ukhrul district, Manipur, offers an unmistakable flavor profile. a heritage variety from the Sirarakhong village in Ukhrul district, Manipur. It has been awarded a GI (Geographical Indication) tag, protecting its unique origin. Its unique appeal lies in a striking balance of smoky richness, moderate heat, and a surprisingly sweet, fruity undertone. It has a mild-to-moderate heat; instead of the blistering burn of the U Morok (Ghost Pepper), Sirarakhong provides a milder, pleasant punch (roughly 30,000–50,000 Scoville Heat Units), making it highly versatile for cooking. It boasts a high ASTA (American Spice Trade Association) value of 164, meaning it imparts a vibrant, deep-red pigment to dishes and a captivating aroma. In Manipur, the combination of pork and this chilli is a perfect pair, making a colourful and tasty dish. For an online order of the Sirarakhong Chilli, please visit chakhao.com, a perfect domain name that translates to the popular indigenous Manipur Black Rice. Here you can buy many more local fresh ingredients
Why It EnduresTangkhul Style Chilli Pork is cherished for its simplicity and authenticity. With just pork, chilli, and time, it transforms into a dish that embodies the essence of Naga cooking—hearty, communal, and deeply flavorful. For those seeking a taste of Nagaland’s culinary heritage, Raphei Hoksa is a must-try.

Tangkhul Style Chilli Pork

Preparation Time
20 minutes

Cook Time
40 minutes

Total Time
60 minutes

Servings
6 servings

Ingredients
8 ingredients

Directions
8 steps

Ingredients

Primary

	500 pieces - Pork, chunky gms
	2 tablespoon - Red chilli powder
	as required - Salt
	2 pieces - Ginger
	2 pieces - Garlic
	1 tablespoon - Sichuan Pepper
	10 pieces - Red dry Chilli
	100 grams - Bamboo shoot

Directions

1
Crush the fresh ground ginger and garlic and put on a bowl.
2
Dry roast the Sichuan peppercorns for a min or two. Crush it and keep aside.
3
Break the dry red chillies and add them to a bowl. Add hot water and soak them covered for 5-10 mins.
4
Pour the water and ground them in mortar and pestle into a paste.
5
In a pot add the pork and cook on medium heat stirring them frequently for about 10-15 mins.
6
Add the bamboo shoot by cutting into thin sliced, add water, salt and grounded red chilly paste and powder, stir and mix well and cook on medium heat stirring them frequently for about 5 mins.
7
Add enough water and adjust the gravy consistency as per your requirement. Stir it well and cook for few minutes.
8
Add the crushed ground ginger, garlic and crushed peppercorns, give a nice stir and cook for about 2 mins and take off the heat.