Tangkhul Smoked Pork with Bamboo Shoot
Smoky, dry-cured pork simmered slowly with fermented bamboo shoot and hill herbs, a signature Tangkhul household dish.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Heavy pot
- •Wooden ladle
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 23 g
- carbs
- 6 g
- fibre
- 2 g
- protein
- 26 g
- calories
- 340 kcal
Instructions
- 1
Rinse the smoked pork briefly in warm water to remove excess soot. Cut it into chunks.
- 2
Put the pork and water into a heavy pot. Bring it to a boil.
- 3
Add the ginger, garlic and whole dried red chillies to the pot.
- 4
Lower the heat and cover the pot. Simmer for 30 minutes until the pork begins to soften.
- 5
Add the sliced fermented bamboo shoot and stir well.
- 6
Simmer for another 20 minutes until the pork is tender and the flavours blend.
- 7
Stir in the crushed perilla seeds if using, for a nutty aroma.
- 8
Season with salt and simmer for a final 5 minutes.
- 9
Top with chopped spring onion. Serve hot with rice.
Chef's tips
Rinse the smoked pork quickly so the smoky flavour is not too strong. Simmer gently on low heat so the meat becomes tender.
Ingredient substitutions
- smoked pork → regular pork with a dash of smoked paprika
Storage
Refrigerate for up to 3 days in a sealed container.
Reheating
Reheat gently on the stovetop, adding a splash of water if needed.
Common mistakes to avoid
- •Boiling the meat too fast, which makes it tough instead of tender.
Serving suggestions
Cooked Tangkhul Smoked Pork with Bamboo Shoot?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Manipur
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
