Authentic Assamese Bamboo Shoot Pork with Warm Sticky Rice
A robust and aromatic tribal delicacy featuring tender pork slow-cooked with pungent fermented bamboo shoot and local herbs. This deeply comforting dish pairs wonderfully with a steaming bowl of sticky rice.
70min
Total Time
4
Servings
Assamese
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed pan or kadhai until smoking point, then reduce the heat slightly.
2
Add the chopped onions and sauté until translucent and golden brown.
3
Stir in the ginger-garlic paste and green chilies, cooking for another minute until the raw aroma disappears.
4
Add the pork pieces, turmeric powder, and salt, mixing well to coat the meat evenly.
5
Cover and cook on medium-low heat for about 15 minutes, allowing the pork to release its natural fats.
6
Add the fermented bamboo shoot and black pepper powder, stirring thoroughly into the meat.
7
Pour in a cup of warm water, cover tightly, and simmer on low heat for 30 minutes until the pork is tender and the gravy thickens.
8
Garnish with freshly chopped coriander leaves and serve hot with warm sticky rice.
Ingredients
500g pork belly, cut into bite-sized pieces
3 tablespoons fermented bamboo shoot (khorisa)
2 onions, finely chopped
1 tablespoon ginger-garlic paste
2 green chilies, slit
1 teaspoon turmeric powder
1 teaspoon black pepper powder
2 tablespoons mustard oil
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.