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Pork and Bamboo Shoot Curry
This is a particular favourite of the VFB committee! Bamboo Shoots can be bought from Asian grocers. If you buy pickled bamboo shoots, make sure you wash and drain many times, as it can be strong.
Ingredients
1 kg (2 lb.) Pork (slab bacon)
1 can or 500g (1 lb.) Sour bamboo shoots (Hmyitt Chin), drained and sliced thin
1 Large onion, chopped
2 cloves Garlic, chopped
1 tsp. Chopped fresh ginger
1 tsp. Salt
1 tsp. Sugar
1 tbsp. Vegetable oil
3 cups Meat broth or water
Method
Mix everything except the broth together in a pan. Stir-fry over high heat for 8 minutes. This will lightly brown the bacon.
Add the broth, bring to a boil, and cook, covered, over moderately low heat for about 1 & 1/2 hours. This will reduce the liquid by half and tenderize the pork.
Serve warm with rice and other dishes. Serves 6.
1 kg (2 lb.) Pork (slab bacon)
1 can or 500g (1 lb.) Sour bamboo shoots (Hmyitt Chin), drained and sliced thin
1 Large onion, chopped
2 cloves Garlic, chopped
1 tsp. Chopped fresh ginger
1 tsp. Salt
1 tsp. Sugar
1 tbsp. Vegetable oil
3 cups Meat broth or water
Method
Mix everything except the broth together in a pan. Stir-fry over high heat for 8 minutes. This will lightly brown the bacon.
Add the broth, bring to a boil, and cook, covered, over moderately low heat for about 1 & 1/2 hours. This will reduce the liquid by half and tenderize the pork.
Serve warm with rice and other dishes. Serves 6.