Tleiawm
Boiled taro and local root vegetables — taro corms or the young leaves of taro (arbi) simmered in water with a pinch of salt until completely soft, sometimes finished with a piece of dried fish or pork for flavour. A simple, starchy Mizo side eaten to balance the lean, broth-based main dishes.
Cuisines
Mizo
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | sticky rice |
| 200 grams | pork belly |
| 1 medium | onion, sliced |
| 2 cloves | garlic, minced |
| 1 inch | ginger, minced |
| 1 tablespoon | soy sauce |
| 1 teaspoon | salt |
| 1/2 teaspoon | black pepper |
| 2 cups | water |
| 1 tablespoon | vegetable oil |
| — | green onions, chopped for garnish |
Instructions
- 1 Wash the sticky rice thoroughly and soak it in water for 20 minutes.
- 2 Heat the vegetable oil in a pot over medium heat.
- 3 Add the sliced onion, minced garlic, and ginger, and sauté until the onion becomes translucent.
- 4 Add the pork belly pieces and cook until they are browned on all sides.
- 5 Stir in the soy sauce, salt, and black pepper.
- 6 Drain the soaked rice and add it to the pot, stirring well to combine with the pork and spices.
- 7 Pour in the water and bring to a boil.
- 8 Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30 minutes or until the rice is cooked and the water is absorbed.
- 9 Fluff the rice with a fork and garnish with chopped green onions before serving.
Tips
For a more authentic flavor, you can add a few slices of smoked pork or smoked sausage along with the pork belly.