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Pork simmered with the tang and aroma of bamboo shoot — a rustic dish from Nagaland in India's far northeast.
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A dish from Nagaland, a state with a food culture distinctly its own even within Northeast India. Traditionally made with fermented bamboo shoot, though canned bamboo shoot comes reasonably close for a home version. Chili is used only for a whisper of aroma — the bamboo shoot's tangy, fermented character is the real star, setting this dish apart from Indian food elsewhere.
Cut the pork belly into large bite-sized pieces. Slice the bamboo shoot thin.
Combine the pork, grated ginger and garlic, and 400ml water in a pot and bring to a boil.
Skim off any scum and simmer over low heat for about 25 minutes until the meat is tender.
Add the bamboo shoot and red chili, and simmer for another 15 minutes.
Reduce until the liquid is about half its original volume.
Season with salt to finish.