Meghalaya Dohbah Pork Cooked Smoked Bamboo Shoot Khasi

Method

1. 1

   If using fresh smoked bamboo shoot: slice thinly.

2. 2

   If using tinned bamboo as substitute: drain, rinse and slice.

3. 3

   Place pork pieces in a heavy pot. Add 2 cups water.

4. 4

   Bring to a boil. Skim all foam from the surface.

5. 5

   Add sliced ginger, crushed garlic, whole green chillies, turmeric, black pepper and salt.

6. 6

   Add the smoked or fermented bamboo shoot slices.

7. 7

   The sourness and smokiness of the bamboo will infuse the entire broth.

8. 8

   Reduce to medium-low. Cover and simmer for 35 to 40 minutes until pork is completely tender and the flavours have melded.

9. 9

   In the last 10 minutes remove the lid to reduce the broth slightly.

10. 10

    The cooking liquid should be moderately thin with a deep smoky-savoury character.

11. 11

    Taste and adjust salt. Garnish with fresh coriander. Serve with steamed rice.