A classic from Assam, this dish features tender pork belly simmered in a tangy, aromatic gravy with fermented bamboo shoots. It's a hearty and flavorful curry, best enjoyed with steamed rice.
Prep20 min
Cook60 min
Servings4
Serving size: 1 cup
799cal
14gprotein
13gcarbs
77g
Ingredients
500 g Pork Belly (Cut into 1.5-inch pieces, with fat)
1 cup Fermented Bamboo Shoot (Drained and rinsed thoroughly)
3 tbsp Mustard Oil
2 pcs Onion (Medium-sized, finely sliced)
2 tbsp Ginger-Garlic Paste
4 pcs Green Chilies (Slit lengthwise)
1 pcs Bhut Jolokia (Optional, for authentic heat)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
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About Assamese Pork with Bamboo Shoot, Steamed Basmati Rice, Matar Dal and Aloo Pitika
Savory, aromatic pork with bamboo shoot, fluffy rice, and protein-packed dal. An energy-giving, soul-satisfying meal!
This assamese dish is perfect for lunch. With 1515.56 calories and 34.83g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.25 tsp Salt (Or to taste)
2 cup Water (Hot)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Sauté Aromatics
Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it's very hot and you see light smoke.
Carefully add the sliced onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
Add the ginger-garlic paste, slit green chilies, and the optional Bhut Jolokia. Cook for 2 minutes, stirring continuously, until the raw aroma disappears.
2
Sear Pork and Add Spices
Increase the heat to high and add the pork belly pieces to the pan. Sear for 6-8 minutes, turning them, until the pork is browned on all sides. This step is crucial for flavor.
Reduce the heat to medium. Add the turmeric powder, red chili powder, and salt. Mix thoroughly to ensure the pork is evenly coated with the spices. Cook for another 2 minutes.
3
Incorporate Bamboo Shoots and Simmer
Add the drained and rinsed fermented bamboo shoots to the pan. Sauté for 3-4 minutes, allowing the tangy aroma to meld with the pork and spices.
Pour in 2 cups of hot water and stir everything together. Bring the mixture to a vigorous boil.
Once boiling, reduce the heat to the lowest setting, cover the pan with a tight-fitting lid, and let it simmer for 50-60 minutes.
The curry is done when the pork is fork-tender and a layer of oil has separated and is floating on top of the gravy.
4
Garnish and Serve
Turn off the heat. Check the seasoning and add more salt if needed.
Garnish with freshly chopped coriander leaves.
Let the curry rest for 10 minutes before serving. This allows the flavors to settle.
Serve hot with a side of plain steamed rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.