Recipe | Smoked Pork with Colocasia Roots (Arbi)

We all crave for home cooked food at some point or the other, doesn’t matter whichever part of the world we live in. And specially if it’s locally grown vegetables and ingredients, it feels like heaven. So here is another local recipe cooked using some local veggies – Colocasia root (locally called as Arbi) with Smoked Pork and garden herbs.

Colocasia or Arbi is basically an edible root vegetable native to Southeastern Asia and the Indian subcontinent. They are locally grown around the northeast and cooked with different meats to create traditional delicacies.

Recipe | Smoked Pork with Colocasia Roots.

Prep : 15 mins

Cook: 35 mins

Serves: 6

Ingredients:

1 kg of colocasia roots/arbi, peeled and chopped
350 grams of smoked pork, thinly sliced (can be replaced with smoked beef)
A handful of crested late summer mint (can be replaced with hooker chives roots or lemon basil)
1 inch of ginger knob crushed
1 inch of fresh turmeric crushed (in case you’re using turmeric powder use 1/2 teaspoon)
Ghost pepper(preferably dried) as required
Salt to taste

Ingredient : Colocasia Root or Arbi

Ingredient : Crested late summer mint

Directions to cook :

In a deep bottom pan/pot, add 6 cups of water, crushed ginger, crushed turmeric and salt.
Once the water comes to a boil, add arbi and smoked pork, close the lid and continue to cook for 15 minutes ( Do not stir it till the arbi is cooked to avoid throat itching)
Add ghost pepper and crested late summer mint, close the lid and let it simmer for 15 minutes. Gently mash the cooked arbi with a ladle. At this point you can continue to cook it in low flame and/or add more water to get desired consistency.