Smoked pork cooked in bamboo juice
INGREDIENTS:
1. Pork 1 kg Smoked
2. Dried bamboo shoot 30grms
3. Garlic large 5 cloves
4. Dried chilli flakes should
be local chilli
5. Salt to taste
Method:
Before cutting the smoked pork, wash it well in hot water and cut the meat into bite sizes. In a wok, better still in an earthern pot cook the meat adding the chilli flakes, salt to taste and cover the pot with a lid. As the meat is being cooked, take the dried bamboo shoot and on a frying pan in low heat roast it till crispy. Careful not to burn it.
When the meat is cooked and tender and the gravy almost dried, put in the roasted bamboo shoot and cook adding the garlic. After 5 more mints the smoted pork should be ready to be served.
How to prepare dry and juicy bamboo shoot
1. Gather fine and young tender bamboo shoots and wash with water.
2. Cut the top and bottom of the shoots in a slide and straight direction respectively.
3. Remove the covering of the shoots with hands.
4. Smash the shoots in a wooden grinder.(local grinder)
5 After that separate the juice from the grinded bamboo shoot.
6 Collect the smashed shoots and preserve them in a plastic container for about a week for ready use.
(P.S) Traditionally after smashing the shoots were preserved in big bamboo containers
[ Dry bambooshoot: After the juice is separated, dry the grinded bamboo shoot in the sun till it becomes very dry and brownish in colour.]
