Kuki Sesame Pork with Bamboo Shoot
Tender pork simmered in a nutty ground sesame gravy with fermented bamboo shoot, a traditional Kuki hill preparation.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 350 kcal
Equipment
- •Heavy pot
- •Grinder
Nutrition
Per serving, approximate
- Calories
- 350 kcal
- fat
- 24 g
- carbs
- 8 g
- fibre
- 2 g
- protein
- 27 g
- calories
- 350 kcal
Instructions
- 1
Heat oil in a heavy pot. Fry the sliced onion until golden.
- 2
Add the ginger and garlic. Cook until they smell fragrant.
- 3
Add the pork chunks. Fry them until browned on all sides.
- 4
Pour in water and bring it to a boil. Lower the heat, cover, and simmer for 25 minutes.
- 5
Add the sliced fermented bamboo shoot and dried red chillies.
- 6
Simmer gently for another 10 minutes until the pork is nearly tender.
- 7
Stir in the ground roasted sesame paste. Mix it thoroughly into the gravy.
- 8
Simmer for a final 10 minutes until the gravy thickens and coats the pork.
- 9
Season with salt. Serve hot with rice.
Chef's tips
Roast the sesame seeds just until fragrant before grinding, as burnt seeds make the gravy bitter. Simmer slowly so the pork becomes completely tender.
Ingredient substitutions
- pork → chicken thighs for a lighter version
Storage
Refrigerate for up to 3 days in a sealed container.
Reheating
Reheat gently on the stovetop, stirring often.
Common mistakes to avoid
- •Adding the sesame paste too early, which can make it stick and burn at the bottom of the pot.
Serving suggestions
Cooked Kuki Sesame Pork with Bamboo Shoot?
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