Pork is one of the highest consumed meats worldwide and definitely a favorite in Northeast India. So here is a recipe of pork cooked with Ghost Pepper and Bamboo Shoot
Ingredients Needed
- Pork – half a kilogram.
- Onions – one large.
- Ginger and Garlic paste – two tea spoons.
- Ghost Pepper (Bhut Jolokia) – One.
- Dried Bamboo Shoot – Two and half tablespoons.
- Dried red chillies – Two to three ground to make a paste.
- Turmeric powder – a pinch.
- Salt.
- Mustard Oil.
- Water.
Method of cooking Pork with Ghost Pepper and Bamboo Shoot
- Heat a little oil in a pressure cooker.
- Saute the coarsely chopped onions along with a few pieces of pork fat. This will melt some of the fat.
- Add the rest of the pork in the pressure cooker along with the ginger and garlic paste. Keep stirring occasionally so that it does not stick to the bottom.
- Also add the salt, ghost pepper and a pinch of turmeric powder and keep stirring.
- Add the red chili paste and keep frying.
- Once it meat starts to stick to the base, add a cup of water and stir it for some more time.
- When the water dries up, add the dried bamboo shoot and stir fry for 5 more minutes.
- Add around 3 more cups of water and close the lid.
- Wait for 2 whistles on high flame and then reduce the flame to shimmer.
- Switch the flame off after 5 more whistles.
- Once the pressure cooker opens, heat it again to reduce the water.
Pork cooked with Ghost Pepper and Bamboo Shoot is now ready to be served. You can garnish this dish with green chilies, chopped coriander leaves and few slices of lemon. It goes well with steam rice or as an appetizer with your liquor.
This recipe of Pork with Bhut Jolokia and Baah Gaaj was contributed to Discover East by Masoom Boro. Masoom is a student and loves cooking in her spare time.
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