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Sungat Diya Gahori

Pork stuffed into a green bamboo tube and roasted slowly over a fire. The bamboo steams the meat in its own juices and leaves a sweet, woody aroma.

Ingredients

• 750 g pork with fat, small pieces
• 2 tbsp ginger-garlic, crushed
• 5 green chillies, crushed
• 1 tsp turmeric powder
• 1 tbsp mustard oil
• 1 fresh green bamboo tube with one node, about 45 cm
• 1 banana leaf piece, to plug the tube
• salt to taste

Method

1. Mix the pork with ginger-garlic, chillies, turmeric, mustard oil and salt. Rest 20 minutes.
2. Wash the bamboo tube. Fill it loosely with the pork, leaving a little space at the top.
3. Plug the mouth tightly with a rolled banana leaf.
4. Lean the tube over glowing charcoal or a wood fire and roast 45 minutes, turning it every few minutes so all sides char evenly.
5. Split the bamboo open and tip out the pork. Serve hot with rice.

Tip: No bamboo? Wrap the pork in banana leaf and foil and bake at 180°C for an hour.