Entree: India – Northeast Hills – Chikhvi (Hearty Northeast Indian spiced pork and bamboo shoot stew.)

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 1 hr 5 min

Total 1 hr 20 min

Ingredients

- 1 lb (454 g) pork shoulder, cut into 1-inch pieces
- 2 tbsp (30 ml) mustard oil or vegetable oil
- 1 medium onion, sliced (approx. 6 oz / 170 g)
- 1 tbsp (15 g) fresh ginger, minced
- 3 cloves garlic, minced (approx. 9 g)
- 2 green chilies, slit (adjust to taste)
- 1 cup (150 g) bamboo shoots, fresh or canned, sliced
- 2 medium tomatoes, chopped (approx. 10 oz / 285 g)
- 1/2 tsp (1 g) turmeric powder
- 1 tsp (2 g) coriander powder
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (2 g) salt or to taste
- 1 cup (240 ml) water or light stock
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Heat mustard oil in a heavy pot over medium-high heat until shimmering. Add pork pieces and brown on all sides, about 6–8 minutes; remove and set aside.
2. In the same pot, add sliced onion and sauté until soft and beginning to brown, 6–8 minutes. Add ginger, garlic, and green chilies; cook 1–2 minutes until fragrant.
3. Add chopped tomatoes, turmeric, coriander powder, and black pepper. Cook until tomatoes break down and oil begins to separate, about 5–7 minutes.
4. Return browned pork to the pot, add bamboo shoots and water or stock, stir to combine. Bring to a simmer, then reduce heat to low, cover, and cook gently until pork is tender, about 45–60 minutes.
5. Check seasoning and adjust salt and chilies as needed. If the stew is too thin, simmer uncovered for 5–10 minutes to concentrate flavors.
6. Garnish with chopped cilantro and serve hot with steamed rice.