Authentic Tripuri Mui Borok Chakhwi with Warm Steamed Rice
Experience the earthy flavors of Tripura with this traditional bamboo shoot and pork stew, lightly thickened with rice flour. Infused with indigenous herbs and fermented fish, it offers a deeply comforting and authentic taste of Northeast India.
70min
Total Time
4
Servings
Tripuri
Cuisine
Recipe
1
Clean and wash the pork pieces thoroughly in lukewarm water.
2
In a heavy-bottomed pan, combine the pork pieces, sliced bamboo shoots, ginger paste, garlic paste, and green chillies with two cups of water.
3
Bring the mixture to a boil, then reduce heat, cover, and simmer for 30 minutes until the pork is tender.
4
If using fermented fish paste (berma), dissolve it in a little warm water and stir it into the simmering broth.
5
Add the ground rice paste slowly while stirring continuously to prevent lumps and to thicken the broth.
6
Add salt to taste and simmer for another 5 to 7 minutes until the gravy reaches a smooth, stew-like consistency.
7
Remove from heat and serve hot alongside a generous portion of steaming sticky rice.
Ingredients
500 grams pork belly, cut into bite-sized pieces
1 cup fresh bamboo shoot, sliced
2 tablespoons raw rice, soaked and ground to a fine paste
4-5 green chillies, slit
1 tablespoon ginger paste
1 teaspoon garlic paste
1 teaspoon berma (fermented fish paste, optional)
2 cups water
Salt to taste
Fresh green papaya chunks (optional)
*This AI-generated recipe may contain inaccuracies.