Meghalayan- Style Doh-Neiiong Recipe (Pork with Bamboo Shoots):
- Bamboo shoot chunks in brine, drained and rinsed – 2 cups
- Pork, cut into bite-sized pieces – 500 grams
- Onion, finely chopped – 1 large
- Garlic cloves, minced – 4
- Ginger, grated – 1 tablespoon
- Green chilli peppers, slit lengthwise – 2-3 (adjust to your preferred spice level)
- Turmeric powder – 1/2 teaspoon
- Black pepper powder – 1/2 teaspoon
- Salt to taste
- Mustard oil or any cooking oil – 2 tablespoons
- Water – 1 cup
- Fresh cilantro, chopped – for garnish
- Rinse the bamboo shoot chunks thoroughly to remove excess brine. Slice them into smaller pieces if desired.
- In a deep pan or pot, heat the oil over medium heat. Add the chopped onions and sauté until they become translucent.
- Add the minced garlic and grated ginger to the pan. Sauté for a minute or until fragrant.
- Add the pork pieces to the pan and cook until they turn brown on all sides.
- Once the pork is browned, add the bamboo shoot chunks to the pan. Stir well to combine with the pork and onions.
- Sprinkle turmeric powder, black pepper powder, and salt over the mixture. Stir again to coat the ingredients with the spices.
- Add the slit green chilli peppers to the pan and pour in the water. Stir everything together.
- Reduce the heat to low, cover the pan, and let the dish simmer for about 30-40 minutes, or until the pork is tender and the flavours have melded together.
- Check the seasoning and adjust salt or spices if needed.
- Garnish with freshly chopped cilantro.
- Serve hot with steamed rice or traditional Meghalayan bread like “Jadoh” or “Putharo.”
- Note: The cooking time may vary depending on the tenderness of the pork. Ensure that the pork is thoroughly cooked before serving. You can also customize the recipe by adding other spices or herbs of your choice to enhance the flavours. Enjoy the Doh-Nei!