Pork with Bamboo Shoot

Name: Pork with Bamboo Shoot
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 400 g pork belly (boneless, cut into 1-inch cubes); 200 g bamboo shoots (fresh, thinly sliced; if using fermented bamboo shoots, rinse well); 2 pcs onion (medium, finely chopped); 1 inch ginger (peeled and julienned); 6 pcs garlic (cloves, minced); 3 pcs green chili (slit lengthwise); 2 pcs tomato (medium, chopped); 1 tbsp mustard oil; 1 pinch turmeric powder; 1 tsp red chili powder; 0.5 tsp salt; 1 cup water (for pressure cooking); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.3/5(28)

TASTE SCORE

8/10

Smoky, tender morsels of pork simmered with crisp, earthy bamboo shoots in a bold Naga-style curry. Minimal spices let the bamboo's unique texture shine, while the chilli heat and ginger create a deeply satisfying, rustic dish from Northeast India.

PREP

25m

COOK

45m

SERVES

1 KATORI

613 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Boil the bamboo shoots.
Bring a pot of water to a boil. Add the sliced bamboo shoots and boil for 10 minutes to remove any bitterness. Drain and set aside.
fry · ~8 min
Sear the pork belly.
Heat mustard oil in a pressure cooker until it reaches its smoking point, then cool slightly. Add the pork belly cubes and fry on medium-high heat until they are browned on all sides, about 6-8 minutes. Remove the pork and set aside.
TIPDon't crowd the pot — brown in batches for a deeper flavour.
saute · ~9 min
Build the aromatic base.
1.In the same oil, add the chopped onions and sauté until translucent (3-4 min).
2.Add the minced garlic and julienned ginger. Sauté until fragrant (1 min).
3.Add the slit green chilies and chopped tomatoes. Cook until the tomatoes turn soft and mushy (3-4 min).
TIPUse a wooden spoon to scrape up the browned bits from the pork; they add immense flavour.
saute · ~1 min
Bloom the spice powders.
1.Lower the heat and add turmeric powder, red chili powder, and salt.
2.Sauté the spice mix continuously for about 1 minute until the raw smell disappears. Be careful not to burn the spices.
TIPIf the spices stick, sprinkle a tablespoon of water to deglaze.
pressure cook · ~20 min
Pressure cook the meat and bamboo.
1.Return the seared pork and the boiled bamboo shoots to the pressure cooker.
2.Pour in 1 cup of water and stir everything together until well combined.
3.Close the lid and pressure cook on medium heat for 4-5 whistles (about 20 minutes), or until the pork is fork-tender.
TIPLet the pressure release naturally for the most tender meat.
simmer · ~5 min
Thicken the curry.
Open the lid and check the consistency. If there is too much liquid, simmer on high heat for another 5 minutes, stirring occasionally, until the gravy reduces and coats the meat and bamboo shoots nicely.
garnish
Garnish with fresh coriander and serve hot.
Turn off the heat, garnish generously with chopped coriander leaves, and serve immediately with steamed 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
Use fresh, young bamboo shoots for the best texture and mild flavor.
2
Boiling bamboo shoots twice in fresh water reduces bitterness more effectively.
3
Mustard oil must reach its smoking point to remove sharpness and develop nutty aroma.
4
Let the pressure release naturally for 10-15 minutes for fork-tender pork.
5
Toast the red chili powder in the residual heat to deepen smokiness without burning.
6
For a thicker gravy, mash a few bamboo shoot slices before simmering.
7
Make ahead: the curry tastes even better the next day as flavors meld.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce mustard oil to 1 tsp and sear pork in a non-stick pan; add 2 tbsp water when sautéing aromatics. This lowers fat while keeping the smoky flavor.

high protein

High-protein

Swap half the pork belly with cubed chicken breast (no skin) and reduce pressure cooking time to 2 whistles. This boosts protein and lowers saturated fat.

vegan

Vegan

Replace pork belly with 400g firm tofu (pan-seared until golden) and use mushroom broth instead of water. Adds umami and makes the dish entirely plant-based.

jain

Jain

Omit garlic and onion; use asafoetida (hing) and extra ginger. Add 1 tsp fennel seeds for sweetness. This follows Jain dietary restrictions while preserving depth.

smoky roast

Smoky-roast

Roast the bamboo shoots in a dry skillet until charred before boiling, then add 1/2 tsp smoked paprika. Gives a campfire-like smokiness without extra oil.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Collagen

The pork belly provides gelatin and collagen from slow-cooking, which supports joint health and skin elasticity.

✓

Gut-Friendly Fiber

Bamboo shoots are a good source of dietary fiber, aiding digestion and promoting a feeling of fullness.

✓

Anti-Inflammatory Spices

Turmeric and ginger in this dish contain curcumin and gingerol, compounds known for their anti-inflammatory properties.

✓

Low in Added Fat

With only 1 tbsp of mustard oil, this curry relies on the pork's natural fat for richness, reducing added oils.

QUESTIONS?

Frequently asked questions

Fresh bamboo shoots contain hydrocyanic acid, which gives a bitter, metallic taste. Boiling for 10 minutes neutralizes this and makes them safe and delicious.