An Assamese cuisine made with pork and bamboo shoot:
Chilli flakes for color according to the taste
Garlic and Ginger paste according to taste
Masala (Dhania Powder, Jeera Powder) :according to taste
Salt :according to taste
First soak the meat for 20 minutes. Separate the 20% fats.
Add the pork in a saucepan that can be covered properly. Fry the meat for 20 minutes without adding external oil in a very low steam.
Then add the onion that is sliced and add the chillies. Fry until it attains a little reddish color.
Add the spices.
Cover it after 15 minutes, put it in low steam.
After 5 minutes of low steam, add the tomato after it is sliced properly.
Add a paste of onion, ginger and garlic (according to taste). Also, add 2 cloves of garlic.
Add salt accordingly. Add the chilli flakes for color and white pepper.
Cook for some minutes and add a little warm water. Add the bamboo shoot 15 minutes before the pork is cooked.
Serve with hot rice.
Recipe by: Ankur Senchowa