Roasted Duck (Poora Hah) and Pork with Fermented Bamboo Shoot Recipe | Food | Nelive

Roasted Duck (Poora Hah) and Pork with Fermented Bamboo Shoot Recipe

Jan 13, 2016 20:06
Roasted Duck (Poora Hah) and Pork with Fermented Bamboo Shoot Recipe

With a steep drop in the mercury level this winter, Assam seems to be all set for celebrating Bhogali or Magh Bihu. Since this celebration is all about feasting and lighting bonfires, the preparations are apparent in the city. The markets are bustling with shopkeepers busy selling to the buyers all the ingredients that are quintessential to prepare those perfect mouth-watering pithas and larus for the festival. Keeping the festive aura in mind, I am sharing two ethnic non-vegetarian recipes, One from Assam and another is mostly made in Nagaland. You may add one of these recipes to the menu you have planned for Bihu celebration and enjoy it with your family as well as friends.

Poora Hah or Roasted Duck

Ingredients that you’ll need:

Medium sized duck – 1 (whole/cleaned and washed)

Egg – 2                            

Bread – 4 pieces

Onion (large) – 1 (chopped)

Bread Slices – 4

Potato (large) – 1 (cubed)

Lime Juice – 2-3 teaspoons

Green Chillies – 2-4 (Chopped)

Fresh Coriander leaves – A bunch (finely chopped)

Fresh Spring Onions – 2 stalks (finely chopped)

Black pepper powder – 1teaspoon

Red Chilli Powder – 1 Teaspoon

Vinegar – 1teaspoon

Refined oil - 1 cupful

Salt – As per taste

How to prepare:

Without cutting the whole duck, Make a small opening at the lower portion of the duck and take out the giblets. Wash the duck thoroughly inside out as well as the giblets and finely chop them except the duck, keep them aside. Mix a pinch of salt to the lime juice, take an oil brush and brush it uniformly all over the duck and inside, let it marinate for at least 30 mins. By the time you may prepare the filling, take a mixing bowl and make bread crumbs by crushing the four bread slices. To it, add the potato cubes, the eggs, half the cooking oil and all other ingredients. Add the chopped giblets and mix everything nicely. Now take the oil brush again and rub the remaining oil properly on and inside the duck, now with the help of a spoon, put the filling inside the duck. Once done, sew the opening with a needle and thread. To cook it, I would suggest open charcoal fire for that rusty taste, if not possible, a pre-heated oven is the best option and cook it for half an hour. Keep on rubbing oil on the duck while it’s cooking at regular gap of time. Once ready, place it on a serving tray, add the fried bamboo shoots and serve with warm steamed rice or chapattis.

Pork with Fermented Bamboo Shoot

Ingredients that you’ll need:

 Fresh Pork meat – 300gm

Onion (chopped) – 1 (medium sized)

Ginger (paste) – 3 tablespoons

Garlic (paste) – 3 tablespoons

Dry Red Chillies (whole) – 8 (or depending on how hot you want it to be)

Red Chilli Powder – 1tablespoon

Fermented Bamboo Shoots – 1/4th cup

Mustard Oil – 3tablespoon

Salt – To taste

Coriander leaves (chopped) – 1/4th cup

 How to prepare:

Place the wok over the flame, when warm, pour the oil, and to it add onion, ginger paste and a pinch of salt. Keep frying till the onion turns golden and the ginger releases oil. Now add the dry red chillies and the fermented bamboo shoots one by one while stirring the masala. Once the chillies get fried, add the meat pieces, garlic paste and salt and mix it nicely. Cover the wok and cook on a slow flame. Once the meat is tender, add the chilli powder and blend it properly. Put the stove in simmer and slow cook the meat. When the meat has been cooked thoroughly, put off the flame and transfer the contents into a separate bowl. Garnish with freshly chopped coriander leaves.

P.S. You may also add diced potato to this recipe, but first fry them in oil separately before adding it to the curry.

Jan 13, 2016 20:06

WhatsApp, NorhEast Iindia, Breaking News, News, Assam, Manipur, Politics, Crime, Travel, Lifestyle, NorhEast, NorhEasters

Subscribe to NorthEast India Breaking News Alert by sending Start to 9958459882 via WhatsApp

About Author

Moumita Karmakar
Moumita lives in one of the beautiful and green states from the Seven Sisters and presently doing her M.A. in Mass Communication & Journalism. When she is not writing, you can find her discovering new recipes in the Kitchen or reading. Given a chance, she would like to travel and explore new places to know their history, culture and traditions and blog everything. Location - Guwahati, Assam, India. Areas of Writing Interest - Food, Health, Lifestyle, Automobiles.
Twitter Link

See also

New Delhi Staff Curator
Eating nuts “significantly” boosted the number and health...
Shillong Staff Curator
1. Pudoh Have you ever taken powdered rice? If no then...
China Staff Curator
China is in the middle of a war on dogs. This war,...
Northeast Staff Curator
Sometimes the comforting taste of casual street food is...
Food ,Mizoram
Aizawl Staff Curator
India is a country rich in diversity. Apart from...