Talk about pork and any Assamese guy is sure to go weak at the knees. Even though I was never an avid pork lover, I developed a taste for it gradually - the ‘Pork Raja Mircha’ that one of my friends (ironically not from the North East) introduced me to a few years back at Nagaland Stall (Dilli Haat) was the turning point perhaps. Now my kitchen emanates the flavors of Pork dishes – this time pork with bamboo shoot!
Ingredients:
• 300-500 gm fresh pork (cut into small pieces)
• 6-7 cloves of garlic
• 7 dried red chilies (or one bhoot jholokia – a fiery red hot chili - if you have it)
• One pinch red chilli powder (optional)
• One pinch turmeric powder
• One tablespoon sour bamboo shoot (I have used bamboo shoot pickle)
• One large onion
• Salt to taste
• Coriander leaves (optional)
• One cup of water (or depending on how thick you want the gravy)
Method:
Wash the pork well and boil it in a pressure cooker to rid all the dirt; remove after a hoot. Drain the water. Make a paste of onion, garlic, ginger and chilies and place it in the cooker along with all the other ingredients - bamboo shoot, salt, turmeric powder, red chili powder and about a cup of water. Remove after four-five hoots if the pork is tender. Else, keep it on for some more time.
Note: Avoid oil as pork oozes oil.
There are more elaborate ways to cook pork with bamboo shoot. Perhaps I’ll take a dig at them later on. Stay tuned for more!
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