Bowl of pork curry with bamboo shoot and whole dried red chillies, with rice

Curries

Naga-Style Pork with Bamboo Shoot

Name: Naga-Style Pork with Bamboo Shoot
Yield: Serves 4
Ingredients: 750 g pork belly or shoulder, cut into large chunks; 150 g fermented bamboo shoot (or tinned bamboo shoot, rinsed); 1–2 Emberelle Whole Dried Ghost Pepper Pods, pierced with a knife; 2 tbsp ginger, crushed; 6 garlic cloves, crushed; 1 tsp salt; About 500 ml water

1 hr 15 min Serves 4

Inspired by Naga home cooking: pork simmered with ginger, garlic and sour bamboo shoot, with whole dried pods for a deep, slow-building heat.

How much heat

Pierce one pod for a warm pot, two for a fierce one. Crush a cooked pod into your own bowl for more.

Ingredients

Method

01
Put the pork, ginger, garlic and salt into a heavy pot with enough water to just cover.
02
Bring to a boil, skim, then cover and simmer gently for 40 minutes.
03
Add the bamboo shoot and the pierced pods. Simmer uncovered for 25 minutes more, until the pork is tender and the liquid has reduced.
04
Taste carefully before adjusting the salt. Remove the pods, or leave them in for anyone who wants extra heat.
05
Serve with plenty of steamed rice.

Handle whole pods with gloves or wash your hands immediately afterwards, and keep them away from your eyes.

Cooked with

Whole Dried Ghost Pepper Pods

Whole oven-dried pods with intact aroma, character, and serious heat.

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