Pork with bamboo shoot
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Pork cooked with sour fermented bamboo shoot, ginger and chilli in very little oil, a feast dish across Arunachal Pradesh.
Region: Arunachal Pradesh (Adi, Galo, Nyishi and other communities)Occasion: Festivals such as Solung, Mopin and Nyokum; family feastsTime: 1 hourServes: 5Non-vegetarian
Ingredients
- 750 g pork with some fat, cut into pieces
- 1 cup fermented bamboo shoot, sliced
- 1 tbsp ginger and 6 cloves garlic, crushed
- 4–6 green or king chillies, crushed
- 1 onion, sliced (optional)
- Salt to taste
- 1 cup water
Method
- Put the pork in a heavy pot with salt and dry-fry on medium heat until the fat runs and the meat browns.
- Add ginger, garlic, onion and chillies and stir for 3 minutes.
- Add the bamboo shoot and the water, cover and cook on low heat for 35–40 minutes until the pork is tender.
- Uncover and cook until the liquid thickens and coats the meat.
- Serve with steamed rice and boiled greens.
History
Bamboo grows everywhere in Arunachal, and its young shoots are eaten fresh, dried and fermented. Pork is the main festive meat of many tribes.
Significance
Pork with bamboo shoot is cooked in large pots for community feasts during festivals, when a whole village eats together.