Pork with po-hoi-hom and bamboo shoots

Po-hoi-hom is a spice plant whose leaves are used in cooking by Tai-khamti and Tai-khamyang community. Po-hoi-hom may not be available in other parts of Assam. As my mother belongs to Tai-Khamyang community, I have got the opportunity to taste their cuisines and recipes since childhood. Pork with po-hoi-hom and bamboo shoots is a Tai-khamyang style pork recipe which I cooked Today. Serve this pork recipe as a side dish with steamed rice.

To know more about Tai-khamyang cuisine Click here

Pork with po-hoi-hom and bamboo shoots

📎Course : Main course

📎Cuisine : Indian

🔪Preparation Time : 10 minutes

♨Cooking Time : 30 minutes

🕞Total : 40 minutes
🍴Servings : 2

INGREDIENTS:

500 gms pork
1/2 cup fermented bamboo shoot
2-3 green chillies chopped
1 bunch of po-hoi-hom leaves chopped
2 tbsp mustard oil
salt to taste

METHOD:

Make cube sized pieces of pork and wash it under running water. In a pan boil pork pieces till become soft or in a pressure cooker boil for 1-2 whistles. Drain and keep aside.
In a pan heat oil. Add boiled Pork pieces . Stir fry until water in the pork absorbs and oil comes out . Add chopped green chillies and fermented bamboo shoots. Add some fermented bamboo shoot's water Also. Stir fry till the water in bamboo shoot absorbs.
Now add salt and chopped po-hoi-hom leaves. Mix well.
Remove from heat. Serve hot.

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