Mizoram Mizo Pork Kidney Bean Thick Curry Slow Cooked

Method

1. 1

   Heat 1 tbsp oil in a heavy pot. Add crushed garlic and grated ginger. Fry 1 minute until golden.

2. 2

   Add pork belly pieces. Brown on medium-high for 5 minutes turning until golden on all surfaces.

3. 3

   Add turmeric and red chilli powder. Stir 30 seconds.

4. 4

   Add 2 cups water and slit green chillies. Bring to a boil. Skim any foam.

5. 5

   Reduce to medium-low. Cover and simmer 30 minutes until pork is almost tender.

6. 6

   Add the boiled kidney beans. Stir gently.

7. 7

   Simmer uncovered on medium heat for 15 to 20 minutes until the liquid reduces to a moderately thick sauce that coats the pork and beans.

8. 8

   Mash 4 to 5 beans against the side of the pot to thicken naturally.

9. 9

   Season with salt. Garnish with spring onion.