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Gahori aru bah gaj (pork with bamboo shoot)

AI-drafted · awaiting admin review

Pork cooked with sour, fermented bamboo shoot, ginger and chilli, a favourite in many communities of Assam.

Region: AssamOccasion: Everyday and festive mealsTime: 1 hourServes: 4Non-vegetarian

Ingredients

  • 500 g pork with some fat, cubed
  • 1 cup fermented bamboo shoot (khorisa), sliced
  • 1 tbsp ginger, crushed
  • 1 tbsp garlic, crushed
  • 2 onions, sliced
  • ½ tsp turmeric
  • 3–4 green chillies or a little bhut jolokia
  • 1 tbsp mustard oil
  • Salt to taste

Method

  1. Boil the pork with salt and turmeric for 15 minutes; keep the stock.
  2. Heat the oil and fry the onions, ginger and garlic until soft.
  3. Add the pork and fry until it browns and releases its fat.
  4. Add the bamboo shoot and chillies and stir for 5 minutes.
  5. Pour in some stock and cook covered until the pork is tender and the gravy is thick. Serve with rice.

History

Fermented bamboo shoot is a key ingredient for the Bodo, Mising, Karbi, Tiwa, Ahom and many other communities of Assam.

Significance

Pork with bamboo shoot is a dish of celebration in many tribal and Ahom households and is cooked for festivals and family gatherings.

Sources