Meghalaya Garo Wak Pork Bamboo Fermented Tribal Northeast

Method

1. 1

   Drain and rinse the fermented bamboo shoot. Slice thinly if in large pieces.

2. 2

   Heat a heavy pot. Add pork pieces dry — no oil needed.

3. 3

   Brown the pork in its own fat on medium-high heat for 4 to 5 minutes turning to brown on all sides.

4. 4

   Add sliced ginger and crushed garlic. Stir 1 minute.

5. 5

   Add turmeric, black pepper and salt. Stir.

6. 6

   Add the fermented bamboo shoot. Toss with the pork — the sour bamboo aroma is immediate and strong, it mellows considerably during the long cooking.

7. 7

   Add 2 cups water and whole chillies. Bring to a boil. Skim any foam.

8. 8

   Reduce to low. Cover and braise for 40 to 45 minutes until pork is completely tender. Add water if needed.

9. 9

   In the last 10 minutes stir in the dry-roasted sesame seeds.

10. 10

    Remove lid and cook to reduce liquid slightly.

11. 11

    Garnish with coriander. Serve with steamed rice.