Guaktho Gaan ~ Pork Fat cooked with Bambooshoot

Your pork belly has too much fat and you're at a loss what to do with it? Trim  it and freeze it, please! Today's recipe is for those times when you have excess pork fat than you can stomach in one dish. What I normally do in such situation is to trim the fat off the meat, store it in the freezer for a couple of days, and then make this dish. This is a no fuss recipe with very few igredients, but super duper delicious. Considering this is purely pork fat in it's delicous best, you want to enjoy it just once in a very long while😅

For this recipe, I suggest you use the most pungent bambooshoots available with you, also fresh and fiery green chilli is a must have. It's important that you freeze your pork fat for a couple of days and then defreeze it inside the fridge - this makes the fat hold its shape when you pressure cook it. If you were to use fresh pork fat, the moment you presssure cook, the fat will just become goo and make your head spin😵 Another thing to note is that you must absolutely avoid adding extra water in the first round of cooking even if you're strongly tempted to. Adding water will compromise the taste of the dish and make the curry very greasy -- we want to avoid that noh? It's true, it really is, magic happens when pork, bambooshoots, green chillies and loads of garlic come together. Here's the delish recipe.

Ingredients
About 300 grams- Pork Fat
2 Tbsp - Pounded Bambooshoots, heapful
5 to 6 - Green Chillies whole
10-12 - Garlic Cloves, chopped fine
1 Tsp - Naga Peppers whole
1 Tsp - Salt
1/2 Tbsp - Coarsely ground smoked Red Chilli powder
2 - Small Tomatoes cut in half
1/3 Cup - Water

Method
Defreeze the frozen pork fat in the fridge overnight. Once it's come apart, wash it and put it into a pressure coiker straight away without straining the water.
Add bambooshoots, geen chillies, garlic, Naga peppers, salt and mix the ingredients throughly using a wooden spoon. Now, close the the pressure cooker and cook till about 10 - 12 whistles or until you get a slightly burnt smell. Turn off heat and let it rest for 2 - 3 minutes.

Then, to take the presure off completely, run the cooker under running tap. Once all the pressure is gone, open the cooker carefully and add the red chilli powder, tomatoes, and water. Give the curry a good mixing and then put the cooker back on the stove and let it whistle for another 5-6 times. Turn off heat and let the pressure go off on its own. Your Guaktho Gaan, literally meaning Fork Fat Curry in Rongmei, is ready.

Enzoy this delicous dish with hot rice and some crunchy salad or boiled veggies.