Mizo Bamboo Shoot and Pork Curry
Tender pork simmered with fermented bamboo shoot in a light, tangy broth, a signature combination in Mizo home cooking.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 300 kcal
Equipment
- •Heavy pot
- •Wooden ladle
Nutrition
Per serving, approximate
- Calories
- 300 kcal
- fat
- 20 g
- carbs
- 8 g
- fibre
- 3 g
- protein
- 21 g
- calories
- 300 kcal
Instructions
- 1
Heat oil in a heavy pot. Fry the garlic and ginger until fragrant.
- 2
Add the onion and cook until softened.
- 3
Add the pork chunks. Brown them on all sides for 5 minutes.
- 4
Stir in the chopped tomato. Cook until it breaks down.
- 5
Pour in the water and bring to a boil. Lower the heat and simmer for 20 minutes.
- 6
Add the fermented bamboo shoot and green chilli. Stir well.
- 7
Simmer for another 15 minutes until the pork is tender and the broth reduces slightly.
- 8
Season with salt. Simmer for 5 more minutes and serve hot.
Chef's tips
Rinse the fermented bamboo shoot briefly if you prefer a milder tang before adding it to the curry. Simmer the pork long enough for it to become fork-tender.
Ingredient substitutions
- fermented bamboo shoot → fresh bamboo shoot with a squeeze of lime for tang
Storage
Refrigerate for up to 3 days; flavour improves overnight.
Reheating
Reheat on the stovetop over medium-low heat until warmed through.
Common mistakes to avoid
- •Adding the bamboo shoot too early, which can make its flavour overpowering.
Serving suggestions
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