Nagaland Galho Naga Rice Pork Congee Fermented One Pot

Ingredients

• 1 cup sticky rice (glutinous rice)
• 200g pork — cut into small 2 cm pieces
• 2 tbsp fermented bamboo shoot — finely chopped
• 1 cup seasonal greens — wild greens, colocasia leaves or any available mountain green
• 4 garlic cloves — crushed
• 1 inch ginger — sliced
• 4 cups water
• 1 dried Naga chilli — whole
• Salt to taste

Method

1. Wash sticky rice until clear.
2. Place pork pieces in a pot with 4 cups water.
3. Bring to a boil. Skim foam. Add crushed garlic, sliced ginger and whole Naga chilli.
4. Cook on medium for 15 minutes until pork is mostly tender.
5. Add washed sticky rice. Stir. Add fermented bamboo shoot.
6. Reduce to medium-low. Cook on medium-low for 20 to 25 minutes stirring every 8 minutes.
7. The sticky rice will absorb the broth and swell, thickening the galho into a hearty porridge-like consistency.
8. Add seasonal greens. Stir. Cook 5 more minutes until greens are wilted.
9. Season with salt. The galho should be thick, very filling, and deeply flavoured from the pork broth, bamboo and Naga chilli.