Smoked Pork With Bitter Eggplant And Dry Bamboo Shoot
Smoked pork with bitter eggplant and dry bamboo shoot is another delectable naga style pork. It is a traditional and authentic naga smoked pork recipe. Pork with bitter eggplant and dry bamboo shoot is an easy and simple recipe with limited ingredients.
Equipment
- Pan
- Ladle
- mortar and pestle
Ingredients
- 300-350 grams Smoked pork
- ½ Cup Dry bamboo shoot
- 100 grams Bitter eggplant (15-20)
- 2-3 Tablespoon Local chilli powder (ground chilli)
- 2 Inches Ginger
- 10 Cloves Garlic
- 1 Tablespoon Salt Or as per taste
- 1 Teaspoon Sichuan peppercorns (mejenga seeds)
- 2 Cups Water Or as required
Instructions
- Wash the dry bamboo shoot and soak them in cooking water for 5-10 minutes. Do not discard the water. You can use it while cooking.
- Wash the smoked pork in warm water 2-3 times and add them in a pot or pan.
- Add in ground chilli or chilli flakes/powder and salt as per taste.
- Add in enough hot water that the pork is emerged well in the water.
- Give a quick stir and bring it to a boil. Now cover the pot and continue to cook on medium heat stirring it occasionally.
- Meanwhile, in a mortar and pestle coarsely ground the ginger and garlic just to open the flavour. You don't need to ground them into fine paste.
- Dry roast the sichuan peppercorns for about a minute or until it is roasted well.
- Add it to the ground ginger garlic and ground them together. You can also crush them seperately in between your palms and keep aside.
- After cooking the pork for about 15 minutes add in the soaked dry bamboo shoot. You can also add in the soaked water. Add water if required and continue to cook for about 15 minutes.
- Add in the bitter eggplant, give a quick mix and continue to cook for 10 to 12 minutes.Note: I kept the bitter eggplant whole so that in the cooking process it doesn't get mushy and stays in shape. Just gave half or cross cuts so the spices and flavor penetrates.
- Add in the crushed ginger, garlic and sichuan peppercorns. Give a quick mix and cook for 2 to 3 minutes and take off the heat.
- Your smoked pork with butter eggplant and dry bamboo shoot is ready. Enjoy with piping hot rice.
Video
Notes
-
You can substitute smoked pork for fresh pork.
-
If you can't source dry bamboo shoot, you can use fermented bamboo shoot.
-
You can add one large tomato even though you use bamboo shoot. If not using bamboo shoot you need to add tomato.
-
You can make variation with bitter gourd or brinjal. Use any of these in place of bitter eggplant.
-
Add 1 or 2 naga king chilli for the extra heat.
-
Do not skip the sichuan peppercorns if available (mejenga seeds) for the authentic taste and flavor.
-
Use freshly ground ginger and garlic and not store bought ginger garlic paste.
-
Use freshly ground dry red chilli if not available then soak the dry red chilli in hot water for 5 to 10 minutes. Ground it in mortar and pestle and add them.