Naga Pork with Bamboo Shoot, Bora Saul and Bhoot Jolokia Achar

Ingredients

• 1.5 cup Bora Saul Rice (Assamese glutinous rice)
• 0.25 tsp Salt (Adjust to taste)

Instructions

1. 1

   Rinse and Soak the Rice (4+ hours)

   • Place the Bora Saul rice in a large bowl. Rinse it under cold running water, gently swirling the grains with your hand, 4-5 times or until the water runs clear.
   • Add enough fresh, cold water to cover the rice by at least 3 inches.
   • Let the rice soak for a minimum of 4 hours, or preferably overnight for the best texture. This step is crucial and cannot be skipped.
2. 2

   Prepare for Steaming (5 minutes)

   • Drain the soaked rice completely using a fine-mesh sieve. Let it sit in the sieve for 5-10 minutes to allow all excess water to drip away.
   • Transfer the drained rice to a bowl and gently mix in the salt.
   • Line a steamer basket with a damp muslin cloth, cheesecloth, or a clean banana leaf, allowing the edges to overhang.
   • Spread the salted rice evenly over the cloth in the basket. Do not pack it down.
3. 3

   Steam the Rice (20-25 minutes)

   • Fill the bottom of a steamer pot with 2-3 inches of water and bring it to a rolling boil over high heat.
   • Once boiling, reduce the heat to medium-high. Place the steamer basket with the rice over the pot. Ensure the water level is below the basket.
   • Fold the overhanging cloth over the rice to cover it completely. Place a tight-fitting lid on the steamer.
   • Steam for 20-25 minutes. The rice is cooked when the grains are tender, translucent, and sticky.
4. 4

   Rest and Serve (5 minutes)

   • Turn off the heat and let the rice rest in the covered steamer for 5 minutes. This allows the moisture to distribute evenly.
   • Carefully remove the steamer basket. Use the cloth overhangs to lift the cooked rice out and transfer it to a serving dish.
   • Serve hot with your favorite Assamese curry, dal, or pitika (mashed vegetables).

Ingredients

• 100 g Bhoot Jolokia (About 15-20 peppers. Wear gloves while handling.)
• 1 cup Mustard Oil (Use a pungent, cold-pressed variety.)
• 2 tbsp Mustard Seeds
• 1 tbsp Fennel Seeds
• 1 tsp Fenugreek Seeds
• 1 tsp Turmeric Powder
• 0.5 tsp Asafoetida
• 2 tbsp Salt (Acts as a preservative.)
• 0.25 cup White Vinegar (Acts as a preservative and adds tang.)

Instructions

1. 1

   Prepare the Peppers (15 minutes)

   • Safety First: Put on disposable gloves and ensure your kitchen is well-ventilated. Bhoot Jolokia fumes are potent. Avoid touching your face, especially your eyes.
   • Wash the peppers thoroughly under running water. Pat them completely dry with a clean kitchen towel. Any residual moisture can cause the pickle to spoil.
   • Carefully remove the stems. Finely chop the peppers. For maximum heat, keep the seeds; for slightly less intensity, you can discard some.
2. 2

   Roast and Grind the Spices (5 minutes)

   • Place a small, dry skillet over low-medium heat.
   • Add the mustard seeds, fennel seeds, and fenugreek seeds. Dry roast for 1-2 minutes, stirring constantly, until they become fragrant and a shade darker. Be careful not to burn the fenugreek seeds, as they can turn bitter.
   • Remove the spices from the skillet and let them cool down completely.
   • Once cool, grind them into a coarse powder using a spice grinder or a mortar and pestle.
3. 3

   Temper the Oil and Mix (5 minutes)

   • Pour the mustard oil into a saucepan and heat it over medium-high heat until it reaches its smoking point. This process removes the raw pungency of the oil.
   • Immediately turn off the heat and let the oil cool down until it is warm to the touch (around 60°C / 140°F), but not scorching hot.
   • In a large, dry glass or ceramic mixing bowl, combine the chopped bhoot jolokia, the ground spice mix, turmeric powder, asafoetida, and salt. Mix thoroughly.
   • Carefully pour the warm mustard oil over the pepper and spice mixture. Stir everything together until every piece is well-coated with oil and spices.
4. 4

   Add Vinegar and Store (5 minutes)

   • Allow the mixture to cool down a bit more, then stir in the white vinegar. The vinegar acts as a preservative and adds a sharp, tangy flavor.
   • Carefully transfer the prepared pickle into a completely dry and sterilized glass jar. Press the mixture down gently to remove any air pockets.
   • Seal the jar with an airtight lid. Let the pickle mature at room temperature for at least 3-4 days before consuming. This allows the flavors to meld and deepen.
   • After maturing, store in a cool, dry place or in the refrigerator for a longer shelf life.