Entree: India – Northeast Hills – Smoked Pork with Bamboo Shoot (Northeastern Indian smoked pork braised with fresh or fermented bamboo shoots and local spices)

Serving Size: 4

Approximate Time

Prep 12 min

Cook 30 min

Total 40 min

Ingredients

- 1 lb (454 g) smoked pork, cut into bite-sized pieces
- 2 cups (225 g) bamboo shoots, shredded or thinly sliced (fresh or fermented)
- 2 tbsp (30 ml) mustard oil (or vegetable oil if unavailable)
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2–3 fresh green chilies, slit (adjust to taste)
- 1/2 tsp (1 g) turmeric powder
- 1/2 tsp (1–2 g) freshly ground black pepper
- 1 tsp (5 g) salt, or to taste (smoked pork may be salty; adjust)
- 1 cup (240 ml) water or light stock
- Handful curry leaves (optional)
- Handful fresh cilantro leaves for garnish

Instructions

1. Heat the mustard oil in a heavy pot over medium heat until hot but not smoking. Add the smoked pork pieces and sauté 4–6 minutes to render some fat and brown the edges.
2. Push the pork to one side, add the sliced onion and cook until soft and beginning to brown, about 5 minutes. Add the garlic, ginger and green chilies; sauté 1–2 minutes until fragrant.
3. Stir in the turmeric and black pepper, coating the pork and onions. Add the shredded bamboo shoots and curry leaves (if using); mix well.
4. Pour in the water or stock, bring to a gentle simmer, cover and cook on low for 20–25 minutes so the smoked pork and bamboo shoots meld and the liquid reduces slightly.
5. Uncover and increase heat briefly if you want a drier, more concentrated sauce; otherwise simmer until flavors are balanced and pork is tender, about 5 more minutes.
6. Taste and adjust salt as needed. Garnish with fresh cilantro and serve hot with steamed rice, sticky rice, or local flatbread.