Name: Pork Roast With Dry Bamboo Shoots recipe by Akum Jamir at BetterButter
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 3
Ingredients: Pork With fats 300 grams; Naga Chilly 1; Dry Red Chilly 5; Ginger 2 inches; Garlic 6-7 cloves; Sichuan peppercorns 2 tsp; Dry bamboo shoots 3 tsp; Salt to taste

ABOUT Pork Roast With Dry Bamboo Shoots RECIPE

This is an authentic Naga Cuisine. It is a hot spicy dish since I have used Naga Chilly (ghost chilly). Pork is roasted in its own fats with dry bamboo shoots and flavored with local herbs and spices.

Ingredients Serving: 3

Pork With fats 300 grams
Naga Chilly 1
Dry Red Chilly 5
Ginger 2 inches
Garlic 6-7 cloves
Sichuan peppercorns 2 tsp
Dry bamboo shoots 3 tsp
Salt to taste

Instructions

In a small bowl soak the dry bamboo shoots and keep aside till further use.
Coarsely ground the ginger and garlic and keep aside.
Dry roast the sichuan peppercorns, crush it using your palms and keep aside.
In a bowl soak the dry red chillies and the Naga Chilly. Cover for 5-10. Drain the water and coarsely ground them.
Cut the pork into cubes and add them in a pan.
Add the grounded chillies and salt.
Cover the pan and cook the pork in low heat.
Keep stirring every 3-5 mins to prevent from burning since we are not using water.
Let the pork get cooked in its own fats for 15-20 mins.
Drain the water and add the dry bamboo shoots.
Continue to cook for another 10-15 mins or till the pork is completely cooked.
Add the coarsely grounded ginger garlic, cook for 2-3 mins.
Add the sichuan peppercorns, give a quick stir and take off the heat.

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