Pika Pila Pork
Pork cooked with pika pila — a strongly fermented bamboo shoot preparation unique to the Apatani tribe — producing a funky, sour, and deeply savoury one-pot stew.
Cuisines
Arunachali
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 45 min
Total: 60 min
2-3 servings
Ingredients
| 300 grams | pork belly |
| 1 tablespoon | mustard oil |
| 1 teaspoon | salt |
| 1 teaspoon | turmeric powder |
| 2 tablespoons | ginger-garlic paste |
| 3 | green chilies, chopped |
| 1 cup | bamboo shoot, sliced |
| 1 teaspoon | red chili powder |
| 1 cup | water |
Instructions
- 1 Cut the pork belly into small cubes and set aside.
- 2 In a deep pan, heat mustard oil until it starts to smoke slightly.
- 3 Add the pork cubes and sauté on medium heat until they are browned on all sides.
- 4 Add salt, turmeric powder, and ginger-garlic paste to the pork. Stir well to coat the pork evenly.
- 5 Add the chopped green chilies and sliced bamboo shoots to the pan. Mix thoroughly.
- 6 Sprinkle red chili powder over the mixture and stir to combine.
- 7 Pour in the water and bring the mixture to a boil.
- 8 Reduce the heat to low, cover the pan, and let it simmer for 30 minutes or until the pork is tender and the flavors are well combined.
- 9 Remove from heat and let it rest for a few minutes before serving.
Tips
For a more authentic taste, use fresh bamboo shoots if available.