Smoked pork from the Manipur hills slow-cooked with fermented bamboo and local chillies — the hill tribe preparation of pork distinct from the Meitei valley style.
Ingredients
600g smoked pork (or fresh pork belly)
200g fermented bamboo shoot — drained and sliced
4 to 6 dried or fresh red chillies (hill chillies — use Naga chilli or bhut jolokia if available; these are very hot — adjust quantity carefully)
1 inch ginger — sliced
4 garlic cloves — crushed
1/4 tsp turmeric
2 cups water
1 tsp salt
Fresh coriander or spring onion to serve
Method
If using smoked pork: rinse briefly. Cut into 3 cm pieces.
Place pork in a heavy pot. Add water, ginger, garlic and turmeric. Bring to a boil. Skim foam.
Add dried or fresh red chillies. The hill tribes of Manipur use chilli very generously — adjust the amount to your heat tolerance but the traditional preparation is very spicy.
Add fermented bamboo shoot. Stir.
Reduce to medium-low. Cover and simmer for 45 to 55 minutes until pork is completely tender.
In the last 10 minutes remove the lid to reduce the broth slightly.
Season with salt.
Garnish with coriander or spring onion. Serve with steamed rice.