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Pickled Bamboo Shoots and Pork
Mi Mi Khaing
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1 1/2 pounds pork
1 teaspoon shrimp paste
1 tablespoon fish sauce
1/3 teaspoon turmeric
1 pound bamboo shoots
2 teaspoons dried garlic chips
1 1/2 cups onions, chopped finely
1/3 cup oil
1 teaspoon ginger powder
1 teaspoon or less chili powder
4 tablespoons finely ground, roasted peanuts
1 1/2 teaspoons salt
Cut pork in 1-inch cubes. Rub with shrimp paste, fish sauce, and turmeric.
Cover bamboo shoots with water in a pot and bring to a boil. Drain. Cut in long and slender pieces and wash lightly. While shoots are coming to boil, soak garlic chips in 1 1/2 teaspoons water.
Heat oil, fry garlic, onion, ginger, and chili till fragrant. Add pork, stir, cover, and cook about 7 minutes. Add 1 cup water, cover, and simmer 10 minutes.
Add bamboo shoots and 4 to 5 cups water and cook at least 20 to 30 minutes to get full flavor.
Mix peanuts to a paste, add to pot, boil, and correct for salt. For best flavor, let curry stand a few hours or overnight after cooking.

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