Tripura Pork Bamboo Shoot Sour Braised Tripuri Slow Cook

Method

1. 1

   Heat 1 tbsp mustard oil in a heavy pot. Add pork belly pieces.

2. 2

   Brown on medium-high heat for 5 to 6 minutes, turning, until golden on all surfaces. The fat renders during browning.

3. 3

   Add crushed garlic, sliced ginger and whole green chillies. Stir 1 minute.

4. 4

   Add turmeric. Stir.

5. 5

   Add the fermented bamboo shoot slices. Toss with the pork.

6. 6

   The sour bamboo aroma will be immediate and strong — it mellows considerably during the long cooking.

7. 7

   Add 1 cup water. Bring to a boil. Reduce to low heat. Cover tightly.

8. 8

   Braise on low heat for 45 to 50 minutes, checking and stirring every 15 minutes.

9. 9

   Add a splash of water if the pot becomes dry. The pork should be completely tender and the bamboo should be soft and fragrant.

10. 10

    In the final 10 minutes remove the lid and increase heat to medium to reduce the liquid slightly — the dish should be moist but not soupy.

11. 11

    Taste and add salt if needed — the fermented bamboo is salty.

12. 12

    Garnish with fresh coriander. Serve with steamed rice.