Slow Cooked Pork with Fermented Bamboo shoots!
Happy, December, dear PanCuisine readers! It is shocking how quickly another year is coming to an end! I have no clue how the year 2015 just zipped by, but December is here, and of course, i have to share my most favorite Pork dish. This dish demands patience, but it is worth the long wait, as this is one "delish" dish.
My elder sister was the one who introduced me to this Pork dish, and i have been in love with it ever since. It always amazes me, how the most simplest of ingredients and cooking style can, somehow, bring out the most amazing flavors. I hope you find time, or make time, to cook this up and enjoy with family and/or friends.
Ingredients:
259 g - Fresh Pork Meat, diced
1/2 Cup - Medium Onion, sliced thin
1/2 Cup - Ginger, chopped fine
7-8 - Whole 111Dried Red Chilies, shredded
1/4 Cup - Fermented Bamboo Shoots
1 Tbsp - Veg' Oil (Mustard oil used in this recipe)
Salt to taste
Method:
In a deep bottomed pan heat the vegetable oil. Once it's hot, put the onion and ginger and fry it till the ginger is fragrant. Add the whole dried chilies, fermented bamboo shoots, and keep stirring.
Add the meat and salt, stir, and cook covered till the fat starts breaking down.
Add the chili powder, stir to combine, then put the garlic and give the curry a thorough mixing.
Reduce flame to simmer and cook, stirring constantly, till the pork is cooked through.
Once done, serve this with hot rice, some eromba chutney, spicy veggies, and you have one perfect December meal.
1/2 Cup - Medium Onion, sliced thin
1/2 Cup - Ginger, chopped fine
7-8 - Whole 111Dried Red Chilies, shredded
1/4 Cup - Fermented Bamboo Shoots
1/2 Tbsp - Local Red Chili Powder
7-8 - Garlic Cloves, pounded1 Tbsp - Veg' Oil (Mustard oil used in this recipe)
Salt to taste
Method:
In a deep bottomed pan heat the vegetable oil. Once it's hot, put the onion and ginger and fry it till the ginger is fragrant. Add the whole dried chilies, fermented bamboo shoots, and keep stirring.
Add the meat and salt, stir, and cook covered till the fat starts breaking down.
Add the chili powder, stir to combine, then put the garlic and give the curry a thorough mixing.
Reduce flame to simmer and cook, stirring constantly, till the pork is cooked through.
Once done, serve this with hot rice, some eromba chutney, spicy veggies, and you have one perfect December meal.
yum yum yum! Can't wait to try this :) got some dried fermented bamboo shoots. Would those work as well?
ReplyDeleteHello there! Yes, you can! But, you might want to soak it in hot water, first, and then use it. However, if you're using the shredded dried bamboo shoots, i suggest you dry roast it on a hot pan for a couple of minutes before using it. Hope your dish turn out great!
ReplyDeleteYummy I remember my Naga friend use to make it. Still have that taste on the tip of my tounge...
ReplyDeleteHi Jack! You are one lucky person to have a Naga friend :D I'm happy to know that this post refreshed your memory. Thanks for stoppng by!
DeleteLooks yummy.bt my frnd naga people nver use onions in pork wid bamboo shoot
ReplyDeleteHi there! Thanks for stopping by. To your comment, considering Nagas are an amalgamation of several tribes, spread out in different states -- it's possible that it could be an influece from somewhere, but yes, some of us do use onions :) Cheers!
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