Lotha Bamboo Shoot Pork Curry
Tender pork simmered with sour fermented bamboo shoot, a comforting everyday curry from Lotha kitchens in Wokha.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 22 g
- carbs
- 8 g
- fibre
- 3 g
- protein
- 26 g
- calories
- 340 kcal
Instructions
- 1
Heat the mustard oil in a heavy pot. Fry the onion, ginger and garlic until fragrant.
- 2
Add the pork pieces. Brown them for a few minutes over medium heat.
- 3
Pour in the water and bring it to a boil.
- 4
Cover with a lid and simmer gently for 20 minutes until the pork is nearly tender.
- 5
Add the sliced fermented bamboo shoot and green chilli.
- 6
Keep simmering uncovered for 15 minutes to let the sour bamboo flavour blend into the curry.
- 7
Add salt and adjust the seasoning to your taste.
- 8
Serve hot with steamed rice.
Chef's tips
Rinse the fermented bamboo shoot briefly under water before cooking if you prefer a milder sour taste.
Ingredient substitutions
- pork → chicken thighs
Storage
Refrigerate for up to 3 days in an airtight container.
Reheating
Reheat on the stovetop over low heat until warmed through.
Common mistakes to avoid
- •Adding the bamboo shoot too early, which can make the curry overly sour.
Serving suggestions
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