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
Build a full meal around Pika Pila Pork
Get a matched combo of sides and accents
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 Chili , 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.