Pork with Bamboo Shoot
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.
For 4 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fresh, young bamboo shoots for the best texture and mild flavor.
- 2Boiling bamboo shoots twice in fresh water reduces bitterness more effectively.
- 3Mustard oil must reach its smoking point to remove sharpness and develop nutty aroma.
- 4Let the pressure release naturally for 10-15 minutes for fork-tender pork.
- 5Toast the red chili powder in the residual heat to deepen smokiness without burning.
- 6For a thicker gravy, mash a few bamboo shoot slices before simmering.
- 7Make ahead: the curry tastes even better the next day as flavors meld.
Adapt it for your goals.
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 proteinHigh-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.
veganVegan
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.
jainJain
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 roastSmoky-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.
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.
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.
