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Bamboo Shoot and Pork Curry (Arunachali Style)

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Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Ingredients in this recipe

Tap any ingredient to read its history, origin and where it is used.

Bamboo shoots are widely used across the northeast, and in Arunachal Pradesh they are traditionally cooked with pork, fish or greens, often with little more than chili, ginger and salt. Arunachal Pradesh, in the far northeast of India, is home to many communities, including the Monpa, Apatani, Adi and Khamti, so its home cooking varies a lot from valley to valley. Read more in Indian regional cuisines.

This version uses ready-to-use sliced bamboo shoots. If you use fresh shoots, they must be peeled, sliced and boiled thoroughly first (see notes).

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.

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Photo credits: Photo 1: Eaksit Sangdee on Pexels; Photo 2: Saveurs Secretes on Pexels; Photo 3: Eaksit Sangdee on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Prep Time 15 mins
Cook Time 60 mins
Total Time 1 hr 15 mins
Cooking Method:
Cuisine: ,
Courses:
Servings: 4
Description
Bamboo shoot and pork curry: a simple peppery northeastern-style curry of pork, bamboo shoots, ginger and green chili, commonly cooked in Arunachal Pradesh. Based on traditional technique.
Ingredients
    Curry
  • 2 tbsp cooking oil
  • 1 large onion (sliced)
  • 5 cloves garlic (crushed)
  • 1 inch fresh ginger (about 2.5 cm, sliced)
  • 3 green chilies (slit, to taste)
  • 500 g pork shoulder (about 1 lb, cut into 3 cm / 1 in pieces)
  • 1/2 tsp turmeric
  • 1/2 tsp black pepper
  • 1 tsp salt (to taste)
  • 2 cups water (about 480 ml)
  • 200 g sliced bamboo shoots (about 7 oz, canned or boiled, drained and rinsed)
Instructions
  1. 1
    Drain the canned bamboo shoots, rinse and boil them in fresh water for 5 minutes. Drain well.
  2. 2
    Heat the oil in a heavy pot. Fry the onion, garlic, ginger and chilies for 4 minutes until golden at the edges.
  3. 3
    Add the pork, turmeric, pepper and salt and brown for 5 to 6 minutes, stirring.
  4. 4
    Add the water, bring to a boil, cover and simmer on low for 35 to 40 minutes until the pork is tender.
  5. 5
    Add the bamboo shoots and simmer uncovered for 10 minutes until the gravy thickens slightly. Check that the pork is cooked through (at least 63 C / 145 F; it will be well above that when tender).
  6. 6
    Rest for 5 minutes and serve with steamed rice.
Note
Fresh bamboo shoots can contain natural compounds that are harmful if undercooked: peel, slice and boil them in plenty of water for at least 20 minutes, then drain, before using. Canned shoots are already prepared. Adjust chili to taste.
Read it online: https://culinary-artisan.com/recipe/bamboo-shoot-and-pork-curry-arunachali-style/