Pork with bamboo shoot and rice
The Naga way with pork: fatty pork cooked in its own juices with fermented bamboo shoot, plenty of ginger and garlic and dried red chillies until tender, sour and hot, eaten with rice. One raja mircha (king chilli) gives it the real Naga heat; smoked pork and pork with axone are made in the same pot. Pork is everyday meat in Nagaland, Manipur, Mizoram and Meghalaya.
- 1 h 10Time
- 15 minHands-on
- 4Portions
- 45 gprotein per portion
- 610kcal per portion
Ingredients for 4 portions
- 800 gPork shoulder, with its fat, in 4 cm pieces
- 30 gGinger, peeled
- 8 clovesGarlic, peeled
- 6Dried red chillies
- to tasteSalt
- 150 gFermented bamboo shoot
- ≈ 500 mlWater, hot
On the side
- 350 gRice
- ≈ 800 mlWater, for the rice
Method
- Pound the ginger, garlic and dried red chillies to a coarse paste in a mortar, or grind them coarsely.
- Put the pork in a heavy-bottomed pot with half the paste and salt. Cover and cook on a medium flame for 15 minutes, stirring once or twice, until the pork has released its juices and the fat starts to melt.
- Meanwhile, squeeze the bamboo shoot lightly.
- Stir in the bamboo shoot, the rest of the paste and the hot water. Cover and simmer on a low flame for about 45 minutes, stirring now and then, until the pork is tender and the liquid has cooked down.
- Meanwhile, wash the rice two or three times, put it in a pan with the water and bring to the boil.
- Cover, turn the heat to low and cook the rice for 15 minutes, until the water is absorbed. Keep it covered.
- Uncover and cook on a high flame, stirring, for about 5 minutes, until the gravy is thick and the pork fries lightly in its own fat. Serve with the rice.
