Garo pork with bamboo shoot
AI-drafted · awaiting admin review
Pork cooked with fresh or fermented bamboo shoot and chillies, a favourite meat dish of the Garo Hills.
Region: Meghalaya (Garo Hills)Occasion: Celebrations, Wangala and family mealsTime: 1 hourServes: 4Non-vegetarian
Ingredients
- 500 g pork with fat, cut in cubes
- 1 cup fresh bamboo shoot, sliced, or ½ cup fermented bamboo shoot
- 4–6 green chillies
- 1 tbsp ginger, crushed
- 4 cloves garlic, crushed
- 1 onion, sliced (optional)
- Salt to taste
- 1 cup water
Method
- If using fresh bamboo shoot, boil it for 10 minutes and drain to remove bitterness.
- Put the pork in a heavy pot with salt and cook on medium heat until it releases its fat.
- Add ginger, garlic, chillies and onion and stir for 3–4 minutes.
- Add the bamboo shoot and water, cover and cook on low heat for 30–40 minutes until the pork is tender.
- Serve with rice.
History
Bamboo grows widely in the Garo Hills, and bamboo shoots, fresh and fermented, are part of daily cooking. Wak means pork in the Garo language.
Significance
Pork dishes are central to feasts in Garo villages, including during Wangala.