Its a food originated in north east part of india
Recipe by thoudam fanny of guangzhou, CN
its yummy!!!and suitable for people who love lil bit of tangy....
This was okay, but I made a few changes. I put the pork pcs with ginger, salt and water (water just enough to cover the pork) in a cast-iron pot and put it on simmer. If you do not use any water the pork remains hard, so just a little is enough . Then made the gravy separately and added more red chillie powder and used tinned bamboo shoots, fresh ones are difficult to get, I left out the potatoes.
The dish sounds good and I'll give it a try. May I suggest cooking the pork in a cast-iron pot with water just enough to cover the pcs. and on low heat, the pieces remain intact and cook evenly. Cooking pork in a pressure cooker makes it too soft and gives off a lot of oil from the fat and tasteless. Give my suggestion a try and see the result. Happy cooking.
dear jean, i wasnt telling to pressure cook it...just pressure cooker makes it easier as it has low bottom...you can use pan if you want and in this process m not adding any water just dry fry with salt n ginger...after this u'll notice the water coming out of the pork..if you wanna pressure cook the pork with water then 20 mins is more than enough..
In direction No.1 you dont mention whether to add water to the pork, ginger, potatoes, salt in the pressure cooker and how much to add. I feel 50 mins. is too much.
well there are lots of places maybe anwesha hasnt visited as yet...i am from manipur and this is my style of cooking it...hope you will love it..looking forward to the day you would say "its actually good"...
I UNDERSTAND THAT THIS RECIPE ORIGINATED IN THE NORTH EAST INDIA, BUT NORTH EASTERN PEOPLE DO NOT USE TURMERIC POWDER OR CUMIN SEEDS FOR THAT MATTER. HAVENT' YET TRIED THE RECIPE, BUT WOULD LIKE TO DO SO AT THE EARLIEST.
c's a sweetest gal..and the dish c posted is so so so delicious!!!!!///////