Authentic Mizoram Bai with Warm Steamed Rice
A comforting and earthy staple from Mizo cuisine, this boiled dish features pork, local mustard greens, and tender bamboo shoots. Infused with simple aromatic herbs, it makes a wholesome meal when served alongside fragrant sticky rice.
50min
Total Time
4
Servings
Mizo
Cuisine
Recipe
1
Heat the pork fat in a heavy-bottomed pot and lightly sauté the garlic and pork belly pieces until slightly browned.
2
Pour in the water and bring to a rolling boil, skimming off any foam that rises to the surface.
3
Add the sliced bamboo shoots and bird's eye chillies, reducing the heat to a gentle simmer for about 20 minutes until the pork is tender.
4
Stir in the chopped mustard greens and season with salt, cooking for another 5 to 7 minutes until the greens are soft and the broth is rich.
5
Serve hot in bowls alongside a generous portion of warm steamed rice.
Ingredients
300g pork belly, cut into bite-sized pieces
1 cup fresh bamboo shoots, sliced
2 cups mustard greens, roughly chopped
4-5 local bird's eye chillies
3 cloves garlic, crushed
4 cups water
Salt to taste
1 tablespoon fermented pork fat or oil
*This AI-generated recipe may contain inaccuracies.