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Gahori aru bahgaj
Pork curry
Gahori aru bahgaj (গাহৰি আৰু বাঁহগাজ) — Assamese pork with sour fermented bamboo shoot
Across upper Assam, among the Tai Ahom, Mising and many tea-garden families, pork with fermented bamboo shoot is the dish that turns any gathering into a feast. The bamboo shoot gives a sour, almost cheesy tang that cuts through the rich pork, and a little bhut jolokia (ghost pepper) brings slow heat. It is cooked with very little oil because the pork fat does the work, and is served with rice and a leafy side. Chef's tip: choose shoulder or belly with some fat on; lean loin turns dry and stringy here.
- Total time
- 90 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅔ lb pork shoulder or bellywith some fat, cut into 3 cm pieces
- 1 ½ tsp salt
- 1 tsp ground turmeric
- 1 tbsp mustard oil
- 2 onionssliced
- 2 tbsp ginger paste
- 1 ½ tbsp garlic paste
- 4 green chilliesslit
- ½ bhut jolokia (ghost pepper) (optional)very hot; wear gloves
- 5 ½ oz fermented bamboo shootfrom Indian or Southeast Asian grocers; or 200 g tinned bamboo shoots, rinsed, plus 1 tbsp cider vinegar
- 1 ¾ cups hot water
- 1 handful fresh coriander (optional)chopped
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Method
0/7 doneStep 1: Mix 1 ⅔ lb pork shoulder or belly with 1 ½ tsp salt and 1 tsp ground turmeric.
2 minStep 2: Heat 1 tbsp mustard oil in a heavy pot over a medium-high heat. Add the pork and fry for 10–12 minutes, stirring now and then, until the fat renders and the pieces brown. Common mistake: draining off the fat; it carries the flavour of the dish.
12 minStep 3: Add 2 onions and cook for 6–8 minutes, until soft and golden.
8 minStep 4: Stir in 2 tbsp ginger paste, 1 ½ tbsp garlic paste, 4 green chillies and ½ bhut jolokia (ghost pepper) (if using; start with half and add more later) and fry for 2–3 minutes until fragrant.
3 minStep 5: Squeeze 5 ½ oz fermented bamboo shoot lightly, add it to the pot and stir-fry for 5 minutes. The kitchen will smell strongly sour; that is normal.
5 minStep 6: Pour in 1 ¾ cups hot water, add 1 tsp freshly ground black pepper, cover and simmer on a low heat for 35–40 minutes, until the pork is tender, cooked through with no pink left, and the gravy is thick.
40 minStep 7: Taste and adjust salt. Rest for 5 minutes, scatter with 1 handful fresh coriander and serve with rice.
5 min
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 34 g
- Carbs
- 8 g
- Fat
- 33 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gahori aru bahgaj take?
- About 90 minutes in total: 20 minutes to prepare and 70 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of onions?
- 2 shallots per onion.
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