Smoke Dried Pork With Dry Bamboo Shoot Recipe
Smoke dried pork with dry bamboo shoot recipe is a traditional and authentic naga style pork recipe. It is a perfect side dish with lovely flavors. The unique and amazing aroma coming out of the smoked meat, dry bamboo shoot and the magical sichuan peppercorns is just divine and to die for.
Equipment
- Pot or pan
- mortar and pestle
Ingredients
- 500 Grams Smoked pork
- ½ Cup Dry bamboo shoot
- 1 Large Naga king chilli (raja mircha)
- 8-10 Large Dry red chilli
- 8 Cloves Garlic
- 2 Inches Ginger
- 1 Teaspoon Sichuan peppercorns
- 1-2 Tablespoon Salt or as per your taste
- 1-2 Cups Water or as required
Instructions
- Wash the dry bamboo shoot and soak them in cooking water for 5-10 mins. Do not discard the water. You can use it while cooking.
- Wash the smoked pork in hot water 2-3 times and add them in a pot.
- In a mortar and pestle coarsely ground the ginger and garlic just to open the flavour.
- Dry roast the sichuan peppercorns for about 2 mins, crushed them and keep aside.
- Take the smoked Pork, add enough water covering the meat, salt to taste, broken dry red chillies, Naga King Chilly and the soaked dry bamboo shoot along with the water.
- Bring it to a boil and cover the pan and continue to cook on me medium heat stirring occasionally.
- Keep adding water and cook untill the pork is 90% cooked and the water is almost about to dry.
- Now add the crushed ginger garlic, stir well and cook for 3-5 mins.
- Add the crushed roasted sichuan peppercorns, give a quick stir and take off the heat.