Reang-Style Bamboo Shoot Pork
Slow-simmered pork with pungent fermented bamboo shoot, a hearty dish from the Reang community of Tripura's northern hills.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 300 kcal
Equipment
- •Heavy pot
- •Wooden ladle
Nutrition
Per serving, approximate
- Calories
- 300 kcal
- fat
- 20 g
- carbs
- 5 g
- fibre
- 2 g
- protein
- 22 g
- calories
- 300 kcal
Instructions
- 1
Heat mustard oil in a heavy pot until it shimmers.
- 2
Add the crushed garlic and ginger. Stir until you can smell the aroma.
- 3
Add the pork pieces. Fry on medium-high heat until lightly browned on all sides.
- 4
Sprinkle in the turmeric powder. Stir well to coat the pork evenly.
- 5
Add the fermented bamboo shoot and slit green chillies. Stir everything for 2 minutes.
- 6
Pour in the water and bring it to a boil.
- 7
Turn down the heat and cover the pot with a lid. Simmer for 35 to 40 minutes until the pork is tender.
- 8
Add salt to balance the sour bamboo shoot. Simmer uncovered for a final 5 minutes to thicken slightly.
Chef's tips
Fermented bamboo shoot can vary in sourness, so taste and adjust the salt gradually. Letting the pork rest for a day makes the flavour even stronger.
Ingredient substitutions
- pork → beef, as prepared in some Reang households
Storage
Refrigerate for up to 3 days; flavour improves after a day.
Reheating
Reheat over low heat in a covered pot, stirring occasionally.
Common mistakes to avoid
- •Adding too much salt before tasting how sour and salty the bamboo shoot already is.
Serving suggestions
Cooked Reang-Style Bamboo Shoot Pork?
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