Entree: India – Northeast Hills – Ngatok (Hearty Northeast Indian pork and bamboo shoot stew flavored with fermented fish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 55 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) mustard oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2–3 green chilies, slit lengthwise
- 1 cup (150 g) fresh or canned bamboo shoots, thinly sliced
- 2 tbsp (30 g) fermented fish (ngari) or 2 oz (55 g) chopped smoked fish
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (5 g) salt, or to taste
- 1 cup (240 ml) water or light stock
- 2 cups (60 g) fresh mustard greens or spinach, coarsely chopped
- 1 tbsp (15 ml) lime juice or to taste
- Fresh cilantro for garnish

Instructions

1. Heat the mustard oil in a heavy pot over medium heat until shimmering and just smoking; reduce to medium-low.
2. Add the pork cubes and brown on all sides, about 6–8 minutes, working in batches if necessary; remove and set aside.
3. In the same pot, add the sliced onion and cook until translucent, 5–6 minutes. Add the garlic, ginger, and green chilies and cook 1–2 minutes until fragrant.
4. Stir in the bamboo shoots and fermented fish, cooking 2–3 minutes to release aroma. Sprinkle turmeric, black pepper, and salt; stir to coat.
5. Return the browned pork to the pot, add the water or stock, bring to a simmer, then reduce heat to low. Cover and simmer gently for 45–55 minutes, or until pork is tender.
6. Uncover, add the chopped greens, and simmer 5–7 minutes until greens are wilted and flavors meld. Adjust seasoning with salt and lime juice.
7. Garnish with fresh cilantro and serve hot with steamed rice or local flatbread.