(Yield: 4-5 servings)
INGREDIENTS
45g Ingredient Anishe/ nuoshi
250g Smoked pork
150g Tomatoes (2 medium sized)
7 Dried Red Chilies
50ml Bamboo Shoot Juice
4-5 medium sized Garlic Cloves
1 half thumb sized Ginger
5 twigs of Napha blossoms (Dried Naga Basil)
1 L water, Salt to taste
METHOD
• Start by washing the pork and cutting it into 2-inch cubes. Add it to a pot with a pinch of salt and add 500ml of water. Close lid and let it come to boil on medium heat.
• Meanwhile toast the Anishe in a dry pan or roast it on low heat over the flame till it starts smoking and then flatten it to half its thickness and add it to the pot as well.
• When it starts boiling add tomatoes and chilies and bring the heat to medium low and let it stew till the Colocasia cake softens.
• When it does, pound or blend the chillies, tomatoes and Colocasia cakes and put it back to the pot along with the remaining amount of water, close the lid and let it stew for at least 30 mins.
• Add the bamboo shoot juice and let it stew for another 15 mins. Cook till the meat softens and the gravy reduces to a thick consistency. Add more liquid if required.
• Check for seasoning.
• Finish off with pounder ginger and garlic.
• Mix the Napha herb and let the dish rest for 5 mins.
• Serve hot.
In case of unavailability of Bamboo Shoot Juice
You may squeeze the Mashed Bamboo shoot and yield the juice.
