Mizoram Bai Mizo Pork Bamboo Shoot Boiled Daily Classic

Ingredients

• 500g pork belly — cut into 4 cm pieces
• 200g bamboo shoot (fresh double-boiled or fermented; or tinned drained)
• 2 cups mixed leafy greens — water spinach, spinach, mustard leaves
• 3 garlic cloves — crushed
• 1 tsp ginger — sliced
• 2 green chillies — whole
• 1/4 tsp turmeric
• 2.5 cups water
• Salt to taste
• Fresh coriander or spring onion

Method

1. Place pork belly pieces in a pot with 2.5 cups cold water.
2. Bring to a boil. Skim all foam from the surface thoroughly.
3. Add crushed garlic, sliced ginger, whole green chillies and turmeric.
4. Reduce to medium. Simmer covered for 25 minutes.
5. Add bamboo shoot pieces. Stir. Continue simmering covered for 10 more minutes.
6. Add leafy greens. Cook 5 minutes until wilted and soft.
7. Taste and add salt. The broth should be clear, fragrant and savoury from the pork and bamboo.
8. Garnish with coriander or spring onion. Serve with steamed white rice, the pork and broth poured over everything.