Vawksa Rep
Mizo smoked dried pork — pork pieces cut into strips, salted, and hung above a wood fire for several days until deeply smoked, dark, and partially dehydrated. The essential preserved protein of the Mizo kitchen, eaten plain with rice, added to bai to season the stew, or packed for travel into the hills.
Cuisines
Mizo
Best for
Lunch
Dinner
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Recipe
Prep: 15 min
Cook: 40 min
Total: 55 min
2-3 servings
Ingredients
|
250 grams | Pork , cut into cubes |
|
1 tablespoon | Mustard oil |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Ginger , paste |
|
1 teaspoon | Garlic , paste |
|
1 cup | Water |
|
1 teaspoon | Salt |
|
1 medium | Onion , sliced |
|
2 pieces | Green Chili , slit |
|
1 teaspoon | Soy sauce |
|
1 handful | Cilantro , chopped |
Instructions
- 1 Heat mustard oil in a pan over medium heat.
- 2 Add sliced onions and sauté until they turn translucent.
- 3 Add ginger and garlic paste, and sauté for another minute.
- 4 Add the pork cubes to the pan and stir well.
- 5 Sprinkle turmeric powder, red chili powder, and salt over the pork.
- 6 Add the slit green chilies and mix everything thoroughly.
- 7 Pour in the water and bring it to a boil.
- 8 Reduce the heat, cover the pan, and let it simmer for about 30 minutes, or until the pork is tender.
- 9 Add soy sauce and stir well to combine.
- 10 Cook for an additional 5 minutes to let the flavors meld.
- 11 Garnish with fresh coriander leaves before serving.
Tips
For a more authentic taste, use smoked pork if available.