Naga smoked pork with bamboo shoot

Method

1. 1 Smoke the pork belly over hot coals for 20 minutes to infuse it with a smoky flavor, then slice it into thick pieces.
2. 2 Put the meat in a pot and simmer over low heat for 10 minutes to allow the fat to render out.
3. 3 Add crushed garlic, shredded ginger, and dried chili peppers, stir-fry for 3 minutes until fragrant.
4. 4 Add the blanched bamboo shoots (after removing the bitterness) along with a little water, cover and simmer for 30 minutes.
5. 5 Season with salt, add crushed fresh chili peppers and chopped scallions, stir well, and serve hot with rice.

With an appliance

• Pressure cooker 55 min

  Replace step 4: simmer the smoked meat with bamboo shoots under high pressure for 10 minutes, then release the pressure naturally for 8 minutes; in step 5, keep the lid open and add fresh chili and green onions to retain the aroma.