Smoked Pork with Bamboo Shoots
The iconic dish of Arunachal — cured, fire-smoked pork cooked with fermented or fresh bamboo shoots, dried chillies, and minimal spices. Earthy, smoky, and intensely flavourful.
Cuisines
Mizo
Arunachali
Naga
Meghalayan
Best for
Lunch
Dinner
Build a full meal around Smoked Pork with Bamboo Shoots
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 45 min
Total: 60 min
2-3 servings
Ingredients
|
250 grams | Smoked pork |
|
150 grams | Bamboo Shoot , tender |
|
1 medium | Onion , sliced |
|
2 cloves | Garlic , minced |
|
1 inch | Ginger , minced |
|
2 | Green Chili , slit |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Salt , to taste |
|
1 cup | Water |
Instructions
- 1 Rinse the bamboo shoots thoroughly and slice them thinly.
- 2 In a pot, add the smoked pork and water, and bring to a boil.
- 3 Add the sliced bamboo shoots to the pot.
- 4 Stir in the onion, garlic, ginger, and green chilies.
- 5 Season with turmeric powder, red chili powder, and salt.
- 6 Cover and cook on medium heat for about 30 minutes, stirring occasionally.
- 7 Check the pork for tenderness and adjust seasoning if necessary.
- 8 Once the pork is tender and the liquid has reduced, remove from heat and serve hot.
Tips
For an authentic taste, use fresh bamboo shoots if available. Adjust the number of chilies to your spice preference.