Baanhgajor Lagot Gahori (Pork Belly with Fermented Bamboo)

EnlargeCredit: James Roper SERVES 4
 

Ingredients

2 tbsp. mustard or canola oil
1 (1½) lb. piece boneless, skinless pork belly, cut into 1" strips, about ½" thick
10 small green Thai chiles or 5 serranos, halved
1 small red onion, quartered and thinly sliced
6 cloves garlic, mashed into a paste
1 (2") piece ginger, peeled and mashed into a paste
½ tsp. ground turmeric
Kosher salt, to taste
¾ cup fermented bamboo shoots, minced

Instructions

Heat oil in a 12" nonstick skillet over medium-high. Cook pork belly, stirring occasionally, until fat is rendered, 7–9 minutes. Discard all but ¼ cup fat from skillet. Add chiles and onion; cook until golden, 8–10 minutes. Add garlic and ginger; cook until fragrant, about 30 seconds. Add turmeric, salt, and ½ cup water; boil. Reduce heat to medium-low; cook, covered, until pork is very tender, 35–40 minutes. Stir in bamboo; cook until warmed through, about 5 minutes more.