Non-VegetarianMishmi cuisine Main Course

Mishmi Smoked Pork with Bamboo Shoot

Name: Mishmi Smoked Pork with Bamboo Shoot
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Mishmi
Ingredients: 400 g smoked pork; 120 g fermented bamboo shoot; 1 tbsp Ginger; 5 cloves Garlic; 3 pieces dried red chillies; 2 pieces Green chillies; 2 tbsp mustard oil; 0.5 tsp Salt; 400 ml Water

Hearth-smoked pork simmered with tangy bamboo shoot, a signature preparation of the Mishmi community in the Lohit and Dibang valleys.

🇮🇳India· Arunachal Pradesh

Prep: 15 min
Cook: 45 min
Total: 60 min
Servings: 4
Difficulty: Medium
Calories: 340 kcal

Ingredients

0 of 9 gathered

Servings

Equipment

•Bamboo smoking rack
•Heavy pot

Nutrition

Per serving, approximate

Calories: 340 kcal
fat: 25 g
carbs: 4 g
fibre: 2 g
protein: 24 g
calories: 340 kcal

Instructions

1
Wash the smoked pork pieces well and pat them dry.
2
Heat mustard oil in a heavy pot. Add the crushed ginger and garlic.
3
Add the dried red chillies. Fry briefly until they smell fragrant.
4
Add the smoked pork pieces. Stir-fry for 5 minutes until you can smell the smoky aroma.
5
Pour in the water and bring it to a boil.
6
Cover with a lid. Simmer on low heat for 25 minutes until the pork softens.
7
Add the sliced fermented bamboo shoot and slit green chillies.
8
Simmer for another 10 minutes until the flavours blend together.
9
Taste and adjust the salt carefully, as the smoked pork is already salty.
10
Serve hot straight from the pot.

Chef's tips

Taste the smoked pork before adding extra salt since curing often makes it quite salty already. Simmer low and slow to soften the firm smoked texture.