Mizoram Anpui Fermented Bamboo Shoot Vegetable Pork Mizo

Ingredients

• 150g anpui (Mizo fermented bamboo shoot — more pungent than regular fermented bamboo; available at Northeast Indian stores; substitute with fermented bamboo/soibum soaked in extra vinegar)
• 300g pork — cut into 3 cm pieces
• 2 cups mixed vegetables — flat beans, pumpkin, spinach
• 3 garlic cloves — crushed
• 1 tsp ginger — sliced
• 2 green chillies — slit
• 1/4 tsp turmeric
• 2 cups water
• Salt to taste

Method

1. Drain and rinse the anpui (fermented bamboo). Slice into thin pieces.
2. Place pork in a pot with 2 cups water. Bring to a boil.
3. Skim foam. Add crushed garlic, ginger, green chillies and turmeric.
4. Add the anpui pieces. The sour bamboo aroma will immediately fill the kitchen. Stir.
5. Reduce to medium. Simmer covered for 20 minutes.
6. Add harder vegetables (flat beans, pumpkin) first.
7. Cook 8 minutes. Add spinach. Cook 5 more minutes.
8. Taste before adding salt — the anpui is already quite salty.
9. Serve with steamed rice. The sour bamboo transforms the pork broth into a completely different flavour experience from fresh bamboo.