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Saturday, July 27, 2013

Chili pork with Bamboo shoots

Pork bhorta is a very popular dish from where I hail from. The indigenous people of Tripura have visibly influenced the kitchen of the Bengali population residing there. Bamboo shoots is another such influence. My in-laws love the Thai Red Curry I make, maybe because I love to eat it myself.  The bamboo shoots enthuse a delightful flavor in the gravy, accompanied with shrimp or chicken and vegetables of your choice - it can well be your ticket to all round nutrition in one dish.

In US, I have used only canned bamboo so far. They are less hassle- already softened in brine. This time, I am going to experiment with frozen bamboo, and if this goes well I'll graduate to fresh bamboo (available in most Asian grocery stores). Tip: You have to boil fresh bamboo with salt and water.

Preparation :
  1. Boil pork in a pressure cooker with salt. Drain the water. Cool and cut into strips
  2. Microwave or boil the bamboo shoots if using fresh bamboo. Dice them to bite sized pieces. Drain the brine and wash the excess salt if you are using canned ones.
  3. Ground coriander seeds and Chinese peppercorn in a coffee grinder. (You may use spices of your choice)
  4. Thinly slice white onions, green onions. Mince garlic and Thai chilies.
  1. In a wok, heat oil over medium-heat. Add the onions, minced garlic and Thai chilies.
  2. Add the coriander-peppercorn powder.  Saute well.
  3. You may use soy sauce and chili bean paste if you like the fermented  flavor.
  4. Add the pork/meat of your choice and the bamboo.
  5. Cook till the oil separates, add the green onions.
You may also like Braised bamboo with pork

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