Khasi Smoked Pork with Bamboo Shoot
Smoked pork simmered with tangy fermented bamboo shoot and green chillies, a deeply flavoured Khasi household curry.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 350 kcal
Equipment
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 350 kcal
- fat
- 25 g
- carbs
- 8 g
- fibre
- 3 g
- protein
- 21 g
- calories
- 350 kcal
Instructions
- 1
Rinse the smoked pork lightly under running water to remove excess soot.
- 2
Heat mustard oil in a heavy pot. Fry the onion until it turns soft.
- 3
Add garlic, ginger and green chillies. Cook until they smell fragrant.
- 4
Add the smoked pork and turmeric. Stir well to coat the meat completely.
- 5
Fry for 8–10 minutes until the pork releases some fat.
- 6
Pour in water and bring it to a boil.
- 7
Cover the pot with a lid. Simmer for 25 minutes until the pork is tender.
- 8
Add the sliced fermented bamboo shoot. Simmer for a further 10 minutes.
- 9
Season with salt and adjust the gravy thickness before serving hot.
Chef's tips
Rinse the smoked pork briefly to remove excess char without washing away the smoky flavour. Fermented bamboo shoot is sour, so add it gradually and taste as you go.
Ingredient substitutions
- smoked pork → fresh pork with a pinch of smoked paprika, though less authentic
Storage
Refrigerate for up to 3 days in an airtight container.
Reheating
Reheat on the stovetop over low heat, stirring occasionally.
Common mistakes to avoid
- •Over-washing the smoked pork, which washes away its rich smoky flavour.
Serving suggestions
Cooked Khasi Smoked Pork with Bamboo Shoot?
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