Saum
Fermented pork fat — pork fat packed in bamboo cylinders or sealed containers and left to ferment for weeks until it develops a sharp, pungent, deeply umami flavour. Used in small amounts to season bai and other preparations; a uniquely Mizo preserved ingredient with no equivalent elsewhere in Indian cooking.
Cuisines
Mizo
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 1 cup | smoked pork |
| 1 cup | mustard greens |
| 1 cup | water |
| 1 teaspoon | salt |
| 1 | green chili |
| 1 tablespoon | ginger |
| 1 tablespoon | garlic |
Instructions
- 1 Cut the smoked pork into bite-sized pieces.
- 2 Wash and chop the mustard greens.
- 3 In a pot, add the smoked pork and water, and bring to a boil.
- 4 Add salt, green chili, ginger, and garlic to the pot.
- 5 Reduce the heat and simmer for 20 minutes.
- 6 Add the mustard greens to the pot and cook for another 10 minutes.
- 7 Adjust seasoning if necessary and serve hot.
Tips
For a more authentic flavor, use freshly smoked pork if available.