Tleiawm

Tleiawm

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

Sticky Rice 1 cup Sticky Rice
pork belly 200 grams Pork belly
Onion 1 medium Onion , sliced
Garlic 2 cloves Garlic , minced
Ginger 1 inch Ginger , minced
soy sauce 1 tablespoon Soy sauce
salt 1 teaspoon Salt
Black Pepper 1/2 teaspoon Black Pepper , to taste
water 2 cups Water
vegetable oil 1 tablespoon Vegetable oil
Green Onion — Green Onion , chopped for garnish

Instructions

  1. 1 Wash the sticky rice thoroughly and soak it in water for 20 minutes.
  2. 2 Heat the vegetable oil in a pot over medium heat.
  3. 3 Add the sliced onion, minced garlic, and ginger, and sauté until the onion becomes translucent.
  4. 4 Add the pork belly pieces and cook until they are browned on all sides.
  5. 5 Stir in the soy sauce, salt, and black pepper.
  6. 6 Drain the soaked rice and add it to the pot, stirring well to combine with the pork and spices.
  7. 7 Pour in the water and bring to a boil.
  8. 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. 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.