Meghalaya Bamboo Shoot Pork Axone Style Garo

Method

1. 1

   Prepare bamboo shoots: If using fresh bamboo shoots, boil in salted water for 15 minutes. Drain, rinse and cut into thin strips about 5 cm long.

2. 2

   Brown the pork: Heat a heavy pot on medium-high with oil. Add pork cubes. Brown on all sides for 5 to 6 minutes. Remove and keep aside.

3. 3

   Cook onion: In the same pot, cook finely chopped onion for 8 minutes until golden.

4. 4

   Add garlic and ginger: Add finely chopped garlic and grated ginger. Stir 2 minutes.

5. 5

   Add dried red chilli: Add whole dried red chilli. Stir 30 seconds.

6. 6

   Add fermented soybean: Add tungrymbai or fermented soybean paste. Stir for 2 minutes on medium heat until the pungent raw smell transforms to a deep savoury aroma.

7. 7

   Add bamboo shoots: Add the bamboo shoot strips. Stir to coat with the spiced soybean mixture. Cook 3 minutes.

8. 8

   Return pork and season: Add the browned pork pieces. Add turmeric and salt. Stir.

9. 9

   Add water and simmer covered: Add 1/2 cup water. Bring to a boil. Cover and cook on low heat for 25 to 30 minutes until the pork is completely tender and the bamboo shoots have absorbed the pork-soybean flavours.

10. 10

    Serve: Garnish with spring onions. Serve with steamed rice.

11. 11

    Note: The Garo hills of western Meghalaya are covered in bamboo forests and fresh bamboo shoots are harvested seasonally and fermented for year-round use. The combination of pork, bamboo and fermented soybean reflects the Garo food culture where fermentation, bamboo and pork are the three pillars of the everyday diet. This preparation is made for family meals and community gatherings in the Garo hills.