Pork, bamboo shoot and fresh mustard leaves cooked in a clear broth — a wholesome everyday combination of Mizoram's three most important daily food ingredients.
Ingredients
300g pork belly — cut into 3 cm pieces
150g bamboo shoot — fresh double-boiled or tinned, sliced
200g fresh mustard leaves — washed and roughly chopped
3 garlic cloves — crushed
1 tsp ginger — sliced
2 green chillies — whole
1/4 tsp turmeric
2.5 cups water
Salt to taste
Spring onion to garnish
Method
Place pork in a pot with 2.5 cups water. Bring to a boil. Skim foam.
Add crushed garlic, ginger, whole green chillies and turmeric.
Add bamboo shoot slices. Reduce to medium. Simmer covered for 25 minutes.
Add chopped mustard leaves. Stir. Cook 5 to 7 minutes until mustard leaves are completely wilted and tender.
Season with salt. Garnish with spring onion. Serve with steamed rice.