Pork belly with dried bamboo shoot and ghost chilli | North East Indian Recipe

Pork belly with dried bamboo shoot and ghost chilli 

North East Indian’s loved for pork is undying and if you speak of pork belly, it’s always in rage. The recipe is awesome and easy to make. The ghost chilies and bamboo shoots snug beautifully into the juice layers of fat from the belly. The best part of this pork belly recipe is that all the North East Indian’s favourite flavours of the ingredients are used to cook it and is thus, generally considered comfort food.

Hot and delicious Northeast Indian pork with ghost pepper & bamboo shoots

INGREDIENTS

Ingredients for our Pork recipe

1.    Pork 500 grams

2.    Ghost chili 1 whole

3.    Salt to taste

4.    Garlic 2 teaspoon crushed 

5.    Dried bamboo shoots 4 teaspoons

6.    Tomatoes 2 medium size chopped into small pieces

    

 

PREPARATION

1.    First soak your dried bamboo shoots in water for 10 to 15 minutes, then drain the water and set aside.

2.    Take a pan, add your pork pieces and salt as per taste - Stir cover and cook for 20 minutes on low flame and occasionally stir in between.

3.    Now we will open cook until the meat turns light brown on all sides and the fat begins to release.

4.    Add your finely chopped tomatoes, garlic, ghost chili and salt dried bamboo shoots.

5.    Stir them well, open and cook it for 10 minutes.

6.    Once the tomato turns pulpy, open cook it for another 5 minutes until it becomes dry.

7.    Now add 2 cups of water, stir- cover and cook for 30 minutes.

North East Style Pork with ghost pepper

If you have any queries regarding the dish, feel free to write back and also if you have prepared it, do let me know how it turned out. You can follow me on YouTube for North East Indian recipes