Pork with Bamboo Shoot (Bhaji Alu Diya Bor Sukoti)

Name: Pork with Bamboo Shoot (Bhaji Alu Diya Bor Sukoti)
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 5 servings
Cuisine: Assamese
Ingredients: 700 g pork with fat; 100 g fermented bamboo shoot (khorisa); 40 ml mustard oil; 6 cloves Garlic; 1 inch piece Ginger; 4 pieces dried red chilli; 1 large Onion; 1 tsp turmeric powder; 1.5 tsp Salt

Fatty pork slow-cooked with pungent fermented bamboo shoot, a beloved combination among Assam's Bodo, Karbi and other communities.

🇮🇳India· Assam

Prep: 20 min
Cook: 50 min
Total: 70 min
Servings: 5
Difficulty: Medium
Calories: 350 kcal

Ingredients

0 of 9 gathered

Servings

Equipment

•Heavy clay or iron pot

Nutrition

Per serving, approximate

Calories: 350 kcal
fat: 27 g
carbs: 4 g
fibre: 1 g
protein: 22 g
calories: 350 kcal

Instructions

1
Heat mustard oil in a heavy pot until it starts smoking. Turn down the heat.
2
Add the sliced onion and dried red chillies. Fry gently until the onion softens.
3
Add the crushed garlic and ginger. Cook for 1 minute.
4
Add the pork pieces, turmeric, and salt. Brown them on high heat for 5–6 minutes.
5
Turn down the heat and cover the pot. Cook for about 20 minutes in its own fat, stirring occasionally.
6
Add the chopped fermented bamboo shoot. Mix everything together well.
7
Add a little water if needed and cover. Simmer gently for another 20 minutes until the pork is tender.
8
Taste to check the seasoning. Serve hot with rice.

Chef's tips

Use pork with plenty of fat for the best texture, as the melting fat carries the flavour. Fermented bamboo shoot has a very strong taste, so use less if you are new to it.