Picture courtesy : Buddha Saikia
They call me ” The Pork King ” , they don’t know how much I enjoy it . ~ Robert C. Byrd
- One kg pork without bones cut into medium-sized cubes ( preferably belly ) .
- About 50 grams each of fresh ginger and garlic .
- One large onions .
- Two ripe tomatoes .
- Green chilies according to taste .
- Salt and black pepper .
- Little mustard oil .
- Three bamboo stems of edible type ( about 1.5 to 2 feet length , with a node ) .
Wash the pork properly and boil it in a pressure cooker ( three – four whistles) with half a teaspoon of salt . Then release the pressure and drain the water .
Meanwhile make a paste of the coriander leaves , ginger , garlic , tomato , onions and chillies in a grinder. Mix this paste with the pork and add salt and black pepper according to your taste . Add little bit of mustard oil and then mix everything properly so that the meat is evenly coated with the paste . Let this marinated pork stand for about two to three hours .
Then put the pork in the hollow bamboo stem , upto about 2/3 rd of the capacity . Then add about half a cup of water to it . Cover it with a tender banana leaf tied with a sting or straw to seal the contents inside .
In the meantime start your charcoal / coal / wood fire ( make sure that there aren’t much flames or else the bamboo might catch fire ) . Keep the sungas on a raised platform or grill so that the bamboo is not in physical contact with the burning coals . Also make sure that they do not roll over and spill the contents .
Keep them in the heat of the burning coals for about an hour , occasionally rotating to heat them evenly from all sides . After that let the sunga pork cool for about fifteen minutes before serving . Garnish with fresh herbs , lemon and chillies , and serve this succulent sunga pork while it is still warm .
Click here for more information and recipes on Sungat bonua – cooking in bamboo tubes .