Mizo Bai with Smoked Pork
A comforting Mizo delicacy featuring tender mustard leaves and bamboo shoots simmered with smoky pork and local herbs. This rustic broth offers a deeply aromatic and earthy flavor profile unique to Northeast Indian cuisine.
60min
Total Time
4
Servings
Mizo
Cuisine
Recipe
1
In a heavy-bottomed pot, add the smoked pork pieces along with 4 cups of water and bring to a boil.
2
Reduce the heat and let the pork simmer for about 15 minutes to release its rich, smoky flavors into the broth.
3
Add the sliced bamboo shoots and crushed garlic to the pot, continuing to simmer until the bamboo is tender.
4
Toss in the chopped mustard leaves and whole bird's eye chilies, stirring well to combine with the broth.
5
Season with salt and add the fermented pork fat for an authentic depth of flavor.
6
Cover and simmer on low heat for another 10 minutes until the greens are fully wilted and incorporated into a thick, rustic soup.
7
Serve hot in bowls as a comforting accompaniment to steamed sticky rice.
Ingredients
300g smoked pork, cut into bite-sized pieces
2 cups mustard leaves (rai saag), chopped
1 cup tender bamboo shoots, sliced
4-5 local bird's eye chilies (to taste)
3 cloves garlic, crushed
4 cups water
Salt to taste
1 tablespoon local fermented pork fat or oil
*This AI-generated recipe may contain inaccuracies.