Meghalaya Bamboo Shoot Pork Curry
A tangy pork curry made with fermented bamboo shoot, a staple souring agent found across Meghalaya's home kitchens.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 330 kcal
Equipment
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 330 kcal
- fat
- 24 g
- carbs
- 7 g
- fibre
- 3 g
- protein
- 20 g
- calories
- 330 kcal
Instructions
- 1
Heat mustard oil in a heavy pot. Fry the onion until it turns soft and clear.
- 2
Add the ginger, garlic and green chillies. Cook until fragrant.
- 3
Add the pork and turmeric. Fry the meat for 8 minutes until browned.
- 4
Pour in water and bring to a boil. Cover with a lid and simmer gently for 20 minutes.
- 5
Add the sliced fermented bamboo shoot to the pot.
- 6
Simmer for a further 10 minutes. This lets the sour flavour blend into the curry.
- 7
Season with salt to taste. Adjust the thickness of the gravy as needed.
- 8
Serve hot with steamed rice.
Chef's tips
Rinse the fermented bamboo shoot briefly if it smells too pungent, though a strong sour flavour is traditional. Simmer long enough for the pork fat to soften and blend with the tang of the bamboo shoot.
Ingredient substitutions
- pork → fish for a lighter, quicker-cooking version
Storage
Refrigerate for up to 3 days in an airtight container.
Reheating
Reheat gently on the stovetop, stirring occasionally.
Common mistakes to avoid
- •Adding the bamboo shoot too early, which can make the curry excessively sour after long cooking.
Serving suggestions
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