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Gahori aru Khorisa

Assamese pork with fermented bamboo shoot — sour, tangy and incredibly addictive with hot rice.

Ingredients

• 750 g pork with fat, cubed
• ½ cup fermented bamboo shoot (khorisa)
• 2 onions, sliced
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp turmeric powder
• 5 green chillies or 1 bhut jolokia
• 1 tbsp mustard oil
• salt to taste

Method

1. Heat mustard oil, add the pork and cook on medium till the fat renders out, about 15 minutes.
2. Add onions and fry in the pork fat till soft.
3. Add ginger, garlic, turmeric and salt. Sauté 5 minutes.
4. Add khorisa and chillies, mix and cook 5 minutes.
5. Add 1 cup water, cover and cook 25 minutes until pork is tender (or 3 whistles).
6. Cook uncovered until semi-dry. Serve with rice.

Tip: Fatty pork belly works best — the rendered fat carries the bamboo shoot flavour.