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

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 1.5 lb (680 g) smoked pork, bone-in, cut into 1-inch (2.5 cm) pieces
- 12 oz (340 g) fresh or fermented bamboo shoots, sliced
- 3 tbsp (45 ml) mustard oil (or vegetable oil if unavailable)
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 4 cloves (12 g) garlic, minced
- 1 tbsp (10 g) fresh ginger, minced
- 3 green chilies, slit (approx. 10 g) or to taste
- 1/2 tsp (2.5 g) turmeric powder
- 1 cup (240 ml) water or pork stock
- 1 tsp (6 g) salt, adjust as needed
- 2 tbsp (30 g) fresh cilantro or spring onion greens for garnish
- Optional: 2 tbsp (30 g) fermented soybean (akhuni) for added Naga flavor

Instructions

1. Heat mustard oil in a heavy-bottomed saucepan over medium heat until hot; add the smoked pork pieces and sear briefly to warm and release some fat, about 2–3 minutes.
2. Add the sliced onion and cook until softened and beginning to brown, about 6–8 minutes. Stir in garlic, ginger and green chilies and cook 1–2 minutes until fragrant.
3. Mix in turmeric and the bamboo shoots, stirring to combine. If using akhuni, add it now and stir to distribute.
4. Pour in 1 cup (240 ml) water or stock, bring to a simmer, cover and cook gently for 25–30 minutes until pork is tender and flavors have melded. Uncover and simmer a few minutes more if you prefer a slightly reduced gravy.
5. Taste and adjust salt. Garnish with chopped cilantro or spring onion greens and serve hot with steamed rice or traditional sticky rice.