Air fryer recipe · Starters · Nagaland
Naga King Chilli Pork Bites
Smoky, fiery pork pieces with ginger and raja mircha, inspired by the pork dishes at the heart of Nagaland's Hornbill Festival season. The air fryer cannot give real wood smoke, so a little smoked paprika stands in for it.
- 60 minTotal time
- 190°CAir fryer
- 3Serves
- Non-vegetarianDiet
- NagalandState
Part of the Diwali across India collection
Nutrition per serving
- 370kcal
- 45.7 gprotein
- 2.3 gcarbs
- 19.2 gfat
- 0.5 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Pork (shoulder or belly), 3 cm cubes500 g
- King chilli (raja mircha), minced1/2 to 1, to taste
- Ginger, grated1 tbsp
- Garlic, grated1 tbsp
- Smoked paprika1 tsp
- Fermented soybean (axone), optional1 tsp
- Mustard oil1 tbsp
- Salt1 tsp
Method
Handle the chilli with care
Wear gloves when cutting raja mircha and do not touch your eyes. It is one of the hottest chillies in the world, so start with half a chilli and add more next time if you like.
Marinate the pork
Mix the pork with ginger, garlic, king chilli, smoked paprika, axone if using, mustard oil and salt. Rub the marinade in well. Cover and refrigerate for at least 30 minutes, or up to overnight.
Bring to room temperature
Take the pork out of the fridge 15 minutes before cooking so the centres cook evenly. Shake off any loose marinade so it does not burn.
Arrange in one layer
Spread the pork in the basket in a single layer with gaps between pieces. Cook in two batches if needed, as crowded meat steams instead of browning.
Air-fry until fully cooked
Air-fry at 190°C for 20 min, shaking the basket every 5 minutes, until the edges are browned and crisp. Check the thickest piece with a thermometer: the centre must read 71°C (or 63°C followed by a 3 minute rest), with no pink juices. If it is not there yet, cook 3 to 4 minutes at a time and check again. Rest for 3 minutes before serving.
