Cambodian-Style Collard Greens with Pork Belly

1. Boil pork and wash in cold water. Dice and keep aside with salt and diced onion.
2. In the same water, boil chopped collard greens. You can boil both together to save time
3. Dry roast garlic, green chilies and one Trinidad Scorpion or Ghost Pepper. Grind or pound to a paste.
4. In a wok, cook the pork without oil. Add the chili garlic paste. and use fish sauce to wash the remaining ingredients and add to the wok 9about 2 tbsp)
5. Stir in the collards greens (you may also use mustard greens or bok choy instead), and cook until the greens wilt.
6.  Serve hot.

Braised pork belly with dark soy sauce, sake, and cane sugar

Barbeque pork fried rice

Ingredients:
Left over rice/cooked rice drizzled with low sodium soy sauce and chinese salt
Diced red onion- 1 medium
Handful of green peas
Some thoroughly washed snap peas
Cooked barbeque boneless pork loin, cut into strips
Dry red chilies , sliced thin ( a pair of kitchen scissors work best)
Scallions and Chinese peppers (optional)

Method:

1. In a wok, fry diced onion, snap peas and  green peas. Add salt. Add the scallions and Chinese pepper if you are using them,
2. Add the cooked pork and then the cooked rice. Sprinkle the sliced red chilies. Mix thoroughly. Serve warm.

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.

Recipe:

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

Pork/chicken Vindaloo

1. Marinate diced chicken breasts/pork with vinegar, broken red chilies and crushed garlic overnight. 
2. Fry onions in oil and fish out the garlic and chilis (discard remaining liquid) and blend them together to form a paste while sauteing the chicken separately in the oil used for frying the onion.
3.  Add a suitable amount of salt, red chili powder, turmeric and garam masala and saute further in low heat. 
4. Vinegar makes it sour. I'd not recommend using yogurt or tomatoes after that, even as a variant.

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