Entree: India – Assam – শুকুৰ মাংস আৰু খৰিছা ➤ Shukur mangso aru khorisa (Assamese-style stir-fried pork with fermented bamboo shoots and local spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 1.5 lb (680 g) boneless pork shoulder, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) mustard oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, julienned
- 2–3 green chilies, slit (adjust to taste)
- 8 oz (225 g) fermented bamboo shoot (khorisa), rinsed and roughly chopped
- 1/2 tsp (2.5 g) turmeric powder
- 1 tsp (2 g) ground coriander
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (5 g) sugar (optional, balances acidity)
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (30 ml) water (if needed)
- 2 tbsp (8 g) fresh cilantro or spring onions, chopped for garnish

Instructions

1. Heat mustard oil in a heavy skillet or wok over medium-high heat until it begins to shimmer and just starts to smoke slightly; reduce heat to medium. Add pork cubes in a single layer and sear until browned on all sides, about 6–8 minutes. Remove and set aside.
2. In the same pan, add sliced onion and sauté until soft and beginning to color, 5–7 minutes. Add garlic, ginger, and green chilies and cook 1–2 minutes until aromatic.
3. Add the fermented bamboo shoot (khorisa) and stir-fry 3–4 minutes to release its flavor. Return the seared pork to the pan and sprinkle turmeric, ground coriander, black pepper, and salt. Mix thoroughly to combine.
4. Reduce heat to low, cover, and simmer 15–20 minutes, stirring occasionally. If the pan becomes too dry, add up to 2 tbsp (30 ml) water. Taste and adjust seasoning; add 1 tsp sugar if you prefer to balance acidity.
5. Remove lid and increase heat to medium-high to reduce any excess liquid and concentrate flavors, about 3–5 minutes. Garnish with chopped cilantro or spring onions and serve hot with steamed rice or traditional rice-based sides.