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Wak pura

Pork cooked in bamboo

Wak pura is a Garo dish from western Meghalaya, cooked for Wangala and family feasts: pieces of pork mixed with rice flour, ginger and chilli, packed into green bamboo and cooked slowly so the meat turns tender and the flour thickens the juices. A heavy pot in a low oven gives a close result at home. Pork must reach 71 °C in the thickest piece. The mistake to avoid is too little liquid, which scorches the flour; the mixture should be loose when it goes in. Chef's tip: choose shoulder with some fat, which stays moist through the long cook.

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