Entree: India – Nagaland – Smoked Pork with Bamboo Shoot (Smoked pork braised with fresh or fermented bamboo shoots in a Naga rustic style)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

680 g (1.5 lb) bone-in smoked pork, cut into 2.5 cm (1-inch) pieces
340 g (12 oz) fermented bamboo shoots, sliced
3 tbsp (45 ml) mustard oil
1 large onion, thinly sliced (about 225 g)
4 garlic cloves, minced (about 12 g)
1 tbsp fresh ginger, minced (about 10 g)
3 green chilies, slit (about 10 g), or to taste
½ tsp turmeric powder (about 2.5 g)
1 cup (240 ml) water
1 tsp salt (about 6 g), or to taste
2 tbsp chopped fresh cilantro (about 30 g), for garnish
Optional: 2 tbsp (30 g) fermented soybean (akhuni), stirred into the braise

Instructions

1. Heat the mustard oil in a heavy-bottomed pot over medium heat. Add the smoked pork and sear for 2–3 minutes.
2. Add the onion and cook for 6–8 minutes, stirring occasionally, until softened and beginning to brown. Stir in the garlic, ginger, and green chilies; cook for 1–2 minutes until fragrant.
3. Stir in the turmeric and fermented bamboo shoots. If using akhuni, stir it in now.
4. Add the water and bring to a simmer. Cover and cook gently for 25–30 minutes, or until the pork is tender. Uncover and simmer briefly to reduce the gravy if desired.
5. Taste and adjust the salt. Garnish with cilantro and serve hot, traditionally with steamed rice. The recipe makes 4 servings.