Gahori Manxo with Bamboo Shoots

Name: Gahori Manxo with Bamboo Shoots
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: indian
Ingredients: 600 g pork (with some fat, cut into medium curry pieces); 150 g bamboo shoots (fresh or fermented, rinsed and sliced); 2 tbsp mustard oil; 2 pcs onion (medium, finely sliced); 8 pcs garlic (cloves, crushed); 2 inch ginger (peeled and crushed); 3 pcs green chili (slit); 0.5 tsp black pepper (freshly crushed); 1 pinch turmeric powder; 0.5 tsp salt; 2 cup water (hot)

RATING

4.3/5(28)

TASTE SCORE

8/10

A rustic Assamese pork curry where fatty pork slowly cooks with bamboo shoots, ginger, garlic, and warm spices until rich and deeply savory. It is hearty, slightly earthy, and especially good with plain rice.

PREP

20m

COOK

65m

SERVES

1 KATORI

475 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Prepare the pork and bamboo shoots.
1.Wash the pork and drain well.
2.Rinse the bamboo shoots well to remove any sharp sourness.
3.Slice the bamboo shoots if needed and keep them ready with the pork, onion, ginger, garlic, and green chili.
TIPIf using strongly fermented bamboo shoots, rinse twice so the curry stays balanced.
saute · ~7 min
Cook the onion, ginger, and garlic.
1.Heat mustard oil in a heavy pot over medium heat until it just begins to smoke lightly.
2.Add the sliced onion and cook until lightly golden, 5 to 6 minutes.
3.Add the crushed ginger and garlic, then cook for 1 minute until fragrant.
saute · ~10 min
Brown the pork with the spices.
1.Add the pork pieces and stir well to coat them in the onion mixture.
2.Add salt, turmeric powder, and crushed black pepper.
3.Cook on medium heat, stirring often, until the pork loses its raw color and starts releasing fat, 8 to 10 minutes.
TIPLet the pork catch a little color, but do not let the spices burn at the bottom.
saute · ~5 min
Add the bamboo shoots and green chili.
Add the bamboo shoots and slit green chili. Mix well and cook for 4 to 5 minutes so the bamboo shoots absorb the pork fat and aromatics.
simmer · ~40 min
Simmer the curry until the pork is tender.
1.Pour in the hot water and stir, scraping up any browned bits from the bottom.
2.Bring the curry to a gentle boil.
3.Cover and cook on low heat for 35 to 40 minutes, stirring now and then, until the pork is tender and the gravy turns rich.
TIPAdd a splash of extra hot water only if the pot looks dry before the pork softens.
simmer · ~8 min
Reduce the gravy to finish the dish.
Uncover and cook for 6 to 8 minutes to thicken the gravy slightly. The finished curry should be moist and rich, not watery.
serve
Serve hot with plain rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Choose pork with some belly or shoulder fat; lean pork turns dry before the gravy develops depth.
2
Let the mustard oil smoke lightly before adding onions to mellow its raw pungency.
3
Rinse fermented bamboo shoots well, then taste one slice; if very sharp, rinse once more before cooking.
4
Brown the pork until it releases fat and picks up light color, which gives the curry its meaty base.
5
Use hot water, not cold, so the pork keeps simmering steadily and the fat does not tighten.
6
Keep the final gravy moist rather than thick and pasty; this dish is best when it coats rice easily.
7
The curry tastes even better after a few hours of rest, when the bamboo shoot flavor settles into the pork.