Contemporary Naga Spiced Grilled Pork with organic vegetables

Ingredients
Pork (preferably ribs of 7-8 months old) – 280 grams
Red chilli flakes- 5 grams
Majinga powder- 4 grams
Sumac powder – 8 grams
Naga basil flower- 5 grams
Refine oil- 15 ml
Salt as required
Accompaniments
Cassava root- 60 grams
Oyster mushroom – 15 grams
Cherry Tomatoes – 10 grams
Organic wild leaves and vegetables- 20 grams

Jus
Bones – 1kg
Bay leaves – 3 numbers
Onion – 50 grams
Carrot- 60 grams
Water- 2 liters

Procedures
Cut pork into two equal parts and keep it aside
Take a bowl and mix all the ingredients
Now marinate the cut pork in the mixture for atleast 4-5 hours.
Cut cassava into two cylindrical and steam for around 15 minutes
Heat the griller until 220 degree centigrade and grill cut pork for around 7 minutes on both sides or until well done.
Grill steamed cassava and mushroom and sprinkle seasoning on top.
Toss the rest of the vegetables and greens
Now plate it in a 12 inches olate and serve hot with just by side.
Jus
Take the bones and trim the unwanted fats and blanched for around 5 mins
Clean vegetables and cut into large dice and keep it aside
Now pour oil in a heavy bottom pan and put the cut vegetables and sauté for around 3 minutes
Add the blanched bones in the pan and keep stirring in a low medium heat until golden brown.
Pour in the water and cook in simmer until the bones are tender
Strain the stock and continue simmering in a new pan until it coat at the back of the ladle.
When cool, refrigerate it and can store for more than 2 months.

Chef Chenti Phom Executive Chef of Niathu Group

Chenti Phom started his career with the Oberoi Group working as Continental Chef at The Oberoi Trident and The Oberoi Delhi, Gurgaon for almost 7 years.
He is educated from IHM Taratala, Kolkata and is presently working at Niathu Resort since 2011.