Authentic Mizoram Sawhchiar with Smoked Pork
A comforting Mizo delicacy made with sticky rice, tender pieces of smoked pork, and local herbs. This hearty one-pot meal is deeply aromatic, rustic, and rich in distinct tribal flavours.
60min
Total Time
4
Servings
Mizo
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed pot over medium heat until fragrant.
2
Add the sliced onions, minced garlic, and grated ginger, sautéing until translucent.
3
Add the smoked pork pieces and cook for 5 to 7 minutes until they release their rich aroma.
4
Drain the soaked sticky rice and add it to the pot, stirring gently for 2 minutes to coat the grains.
5
Pour in the water or broth, add the slit green chillies, and season with salt to taste.
6
Bring the mixture to a rolling boil, then reduce the heat to low and cover with a tight-fitting lid.
7
Simmer for 25 to 30 minutes, stirring occasionally to prevent sticking, until the rice is completely soft and porridge-like.
8
Fold in the chopped spring onion greens, turn off the heat, and let it rest covered for 5 minutes before serving warm.
Ingredients
2 cups sticky rice, rinsed and soaked for 30 minutes
300 grams smoked pork, chopped into bite-sized pieces
1 large onion, finely sliced
4 cloves garlic, minced
1 inch ginger, grated
3 green chillies, slit
1 bunch local spring onion greens, chopped
4 cups water or low-sodium broth
2 tablespoons mustard oil
Salt to taste
*This AI-generated recipe may contain inaccuracies.