Mikir Bamboo Shoot Pork
A robust and earthy specialty from the Karbi Anglong region of Assam, this dish features tender pork slow-cooked with tangy fermented bamboo shoot and local chillies. It offers an intensely aromatic and deeply satisfying rustic culinary experience.
70min
Total Time
4
Servings
Assamese
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed kadhai or pressure cooker until smoking point, then reduce heat.
2
Add sliced onions and sauté until translucent and lightly golden.
3
Stir in the ginger-garlic paste and cook for two minutes until the raw aroma disappears.
4
Add the pork pieces and sear them well on medium-high heat until they release their natural fats and turn light brown.
5
Mix in the turmeric powder, black pepper powder, and salt, stirring thoroughly to coat the meat.
6
Add the fermented bamboo shoot and split green chillies, combining everything well.
7
Pour in warm water, cover with a lid, and simmer on low heat for about 40 minutes until the pork is tender and the flavors meld into a rich gravy.
8
Adjust seasoning if needed and serve hot with steamed plain white rice.
Ingredients
500 grams pork belly or shoulder, cut into bite-sized pieces
1 cup fermented bamboo shoot (khorisa), rinsed slightly
2 medium onions, finely sliced
1 tablespoon ginger-garlic paste
4-5 local bird's eye chillies (bhoot jolokia or similar), split
1 teaspoon turmeric powder
1 teaspoon black pepper powder
2 tablespoons mustard oil
Salt to taste
2 cups warm water
*This AI-generated recipe may contain inaccuracies.