Saturday, October 04, 2008

Bamboo Shoot Pork (Naga Style)

After much contemplation, I've decided to reveal the secret recipe! ("secret" is for the 'drama' effect) :D


Pork - 1 kilogram
Red Chillies (powdered or dried): 5 large dried / 1 teaspoon powdered
Garlic - according to taste (the more the merrier)
Ginger - ditto as garlic
Salt - ditto as ginger/garlic
Water - 400 ml
Bamboo shoot (dry or wet): 1 teaspoon (dry) / 2 teaspoons (wet)

Cook the pork and salt on medium flame, and let it slightly roast for about 10 minutes. Use a non-stick pan or a thick-bottomed Indian wok, this will prevent the meat from sticking to the pan. Add the red chillies - tear into two if using dried and cook for about 3 minutes; pour the water and let it cook on high flame with a closed lid on the pan. Stir the meat periodically to make sure that it is cooked evenly. When you see that gravy is getting thicker (and the meat is slightly cooked), add the bamboo shoot and let it cook for 10 more minutes. After this, you should see that the meat is softer, while the gravy looks lesser (or evaporated?). At this point, add the ginger and garlic paste and simmer for 5 minutes before removing from heat.

You can also add shredded spring onions for garnishing.

For those of you who are jobless on a weekend & sitting at home, try making this dish...but don't mess up the kitchen! Bon app├ętit!


In the Name of Man said...

Have mercy Elika! Mercy! I beg you... Poing!!!

In the Name of Man said...

A sigh of satisfaction,
A breath inhaled - fresh and winsome to say the least,
...But as someone pointed out recently - oxidation happens! :)

Gagu said...

Ah-a! I'd been meaning to ask you for this recipe :)

Stephen said...