Indian Memories of Meat – Smoked Meat Pickle from Arunachal Pradesh




"Smoked meat pickle is a true treat for the people from the Northeast. It is simple to make, and can be served with a meal or as a side dish," says sociologist and foodie Toko Anu. The meat can be anything from pork, beef or buff. Toko Anu says "usually it is gayal meat in my hometown."



1. ½ kg of smoked meat

2. ½ a cup of dried bamboo shoot

3. ½ a cup of roasted chilli powder

4. 4-5 cloves of garlic (smashed)

5. Salt to taste

6. 2 teaspoons of crushed Sichuan pepper (optional)


1. Cut the smoked meat into small pieces.

2. Heat the cooking oil in a frying pan.

3. Add smashed garlic in the oil.

4. Now add dry bamboo shoot and Sichuan pepper and mix well.

5. Sauté it for a minute or two.

6. Add the roasted chilli powder and mix well.

7. Add the smoked meat pieces.

8. Add salt to taste.

9. Once cooled, store it in a jar.