Pork with Bamboo Shoot


  • 500 gm pork
  • 15-20 dry red chillies
  • 2” ginger
  • 8-10 garlic cloves
  • 1/2 cup shredded fermented bamboo shoot
  • 1 tbsp Sichuan peppercorns
  • Salt to taste
  • Water as required

Method –

  1. Dry roast the peppercorns for 1-2 minutes and keep aside
  2. Coarsely pound the ginger and garlic in a mortar and pestle
  3. Roughly break the dry red chillies and add them in a bowl
  4. Add hot water, cover the bowl and soak the chillies for about 5 minutes
  5. Pound the soaked chillies coarsely in a mortar and pestle
  6. In a pot, add the pork cubes, pounded red chillies, salt to taste and cook for 10-15 minutes stirring occasionally
  7. Add enough water to cover the pork and cook till 50-60% cooked
  8. Add the shredded, fermented bamboo shoot and cook till the pork is completely cooked
  9. Adjust the gravy consistency as per your requirement
  10. Add the coarsely pounded ginger garlic and dry roasted Sichuan peppercorns
  11. Cook for 3-5 minutes and switch off the flame

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