Assamese Pork with Bamboo Shoot
A rustic, earthy pork curry from Assam where tender chunks of pork belly simmer with fermented bamboo shoots, lending a distinctive tangy depth. Whole spices and aromatic ginger-garlic build layers of warmth, making this a hearty, soul-satisfying dish best enjoyed with steamed rice.
For 4 servings
- prep · ~30 min
Prepare the bamboo shoot and pork.
Rinse the fermented bamboo shoots thoroughly with fresh water, then soak them for 30 minutes in a bowl of clean water to reduce any excess sourness. Drain and set aside. Wash the cubed pork belly well and pat dry.
TIPSoaking the bamboo shoots for a full 30 minutes ensures the flavor remains pleasantly tangy and prevents the dish from becoming overwhelmingly sour. - temper · ~3 min
Temper the whole spices.
Heat the mustard oil in the pressure cooker over medium heat until it reaches its smoking point. Reduce the heat to low, add the bay leaves, black cardamom, cinnamon stick, and cloves, and sauté for 30 seconds until the spices release their aroma.
TIPHeating mustard oil to its smoking point removes its raw pungency and gives the dish a characteristic smoky flavor. - saute · ~6 min
Build the aromatic base.
Add the sliced onions to the cooker and sauté until translucent, about 4 minutes. Stir in the ginger and garlic pastes and the slit green chilies, cooking until the raw smell disappears. Finally, add the turmeric and red chili powders and stir for another 30 seconds.
TIPSprinkle a pinch of salt while frying the onions to help them sweat and cook faster. - saute · ~5 min
Sear the pork pieces.
Add the dried pork belly cubes to the aromatic mixture in the pressure cooker. Increase the heat to medium-high and stir constantly, searing the meat until it changes color and is lightly browned on all sides, about 5 minutes.
TIPSearing the pork well before adding any liquid deepens the meaty flavor of the final curry. - simmer · ~2 min
Add bamboo shoots and simmer.
Add the drained fermented bamboo shoots and salt to the pot. Pour in the hot water and give everything a good stir, scraping up any browned bits from the bottom of the cooker.
- pressure cook · ~25 min
Pressure cook the pork.
Close the pressure cooker lid and cook on high heat until the first whistle. Then, reduce the heat to low and continue cooking for 20 minutes. Turn off the heat and allow the pressure to release naturally before opening the lid.
TIPNatural pressure release is key—it allows the pork to continue cooking gently and become fork-tender without falling apart. - simmer · ~5 min
Adjust gravy to desired consistency.
Once the lid is open, check the consistency. If the gravy is too thin, simmer uncovered on medium heat for an additional 5-7 minutes until it reaches the desired thickness. Taste and adjust salt at this stage.
TIPThe dish should have a thin, brothy gravy—don't reduce it to a thick paste, as the flavors should be light and clear. - serve
Serve piping hot.
Transfer the pork and bamboo shoot curry to a serving bowl. The thin, intensely aromatic gravy is best ladled over a mound of freshly steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always heat mustard oil until it smokes to mellow its pungent kick.
- 2Soak fermented bamboo shoots for 30 minutes to tame excess sourness.
- 3Sear the pork belly well on all sides before adding liquid for deeper flavor.
- 4Let pressure release naturally so the pork stays tender and doesn't toughen.
- 5Adjust gravy consistency by simmering uncovered—it should be thin, not thick.
- 6Taste and adjust salt only at the end, as fermented bamboo shoots add saltiness.
Adapt it for your goals.
Low-oil
Reduce mustard oil to 1 tablespoon and dry-sear the pork first; the fermented bamboo shoot still provides enough moisture and flavor for a lighter version.
high proteinHigh-protein
Replace half the pork belly with lean pork shoulder or leg to lower fat while keeping the same cooking method for a protein-packed meal.
jainJain
Substitute pork with chunky pieces of potato or raw banana and use asafoetida (hing) instead of garlic; the sour bamboo shoots still deliver the signature tang.
mildMild
Skip the green chilies and red chili powder; increase ginger paste slightly for warmth without heat, perfect for sensitive palates.
Why this is on our healthy list.
Rich in Collagen
Pork belly provides natural collagen that supports joint health and skin elasticity when slow-cooked.
Gut-Friendly Fermentation
Fermented bamboo shoots contain beneficial probiotics that aid digestion and promote a healthy gut microbiome.
Anti-Inflammatory Spices
Turmeric, ginger, and black cardamom offer natural anti-inflammatory compounds that can help reduce oxidative stress.
Frequently asked questions
Fresh or canned bamboo shoots lack the signature tang; for best results, seek out vacuum-packed or jarred fermented bamboo shoots from an Asian grocer.
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