Mizo Pork Curry
Pork simmered with ginger, onion, garlic, and dried red chilli until the fat renders and the broth deepens — the everyday pork preparation when whole smoked vawksa rep is not available, simpler than most Indian pork curries but richer from the generous Mizo use of pork fat. Eaten daily in non-vegetarian Mizo households.
Cuisines
Mizo
Best for
Lunch
Dinner
Build a full meal around Mizo Pork Curry
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 45 min
Total: 60 min
2-3 servings
Ingredients
|
500 grams | Pork belly |
|
1 tablespoon | Mustard oil |
|
1 medium | Onion , finely chopped |
|
4 cloves | Garlic , minced |
|
1 inch | Ginger , minced |
|
3 pieces | Green Chili , slit |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
2 cups | Water |
|
1 teaspoon | Salt |
|
1 bunch | Cilantro , chopped |
Instructions
- 1 Cut the pork belly into bite-sized pieces and set aside.
- 2 Heat mustard oil in a pan over medium heat.
- 3 Add the chopped onion and sauté until translucent.
- 4 Add minced garlic and ginger, and cook for another minute.
- 5 Add the pork pieces to the pan and stir well to coat with the onion mixture.
- 6 Add turmeric powder, red chili powder, and salt. Mix well.
- 7 Add the slit green chilies and pour in the water.
- 8 Bring the mixture to a boil, then reduce the heat to low and cover the pan.
- 9 Simmer for about 30 minutes or until the pork is tender and cooked through.
- 10 Garnish with chopped coriander leaves before serving.
Tips
For a smokier flavor, grill the pork pieces slightly before adding them to the curry.