Authentic Mizoram Sawhchiar with Warm Smoked Pork Chutney
A comforting Mizo-style rice and meat porridge cooked to aromatic perfection, paired with a fiery smoked pork and bamboo shoot relish. This rustic meal offers deep, earthy flavors straight from the hills of the Northeast.
65min
Total Time
4
Servings
Mizo
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed pot and fry the pork belly pieces until golden brown and rendered.
2
Add sliced onions and ginger-garlic paste, sautéing until fragrant and translucent.
3
Stir in the rinsed sticky rice, mixing well with the pork fat and aromatics.
4
Pour in water, add salt, and bring to a boil, then reduce heat to low and simmer, stirring occasionally until the rice breaks down into a thick porridge consistency.
5
For the chutney, lightly toast the shredded smoked pork and green chillies, then pound them together in a mortar and pestle until coarse.
6
Garnish the warm Sawhchiar with fresh coriander and serve alongside the spicy smoked pork chutney.
Ingredients
1.5 cups sticky rice, rinsed and drained
300g pork belly, chopped into small pieces
1 tablespoon ginger-garlic paste
2 small onions, finely sliced
4-5 dry red chillies
2 tablespoons mustard oil
Salt to taste
4 cups water
Fresh coriander leaves for garnish
100g smoked pork, finely shredded for the chutney
2 green chillies for the chutney
*This AI-generated recipe may contain inaccuracies.