The liquid collected from smoked pork — a uniquely Mizo flavouring liquid used to season soups and preparations in place of salt.
Ingredients
To make tuibur: 500g smoked pork (vawksa rep) — already smoked
2 cups water
The drip collection vessel below the smoking rack
To use as seasoning: 2 tbsp tuibur per 3 cups soup or preparation
Method
Tuibur is collected during the smoking of pork (vawksa rep preparation).
When smoking pork over a slow fire, place a clean container directly below the smoking rack to collect the liquid that drips from the smoking meat.
This liquid — a combination of fat, water and concentrated smoke compounds — is tuibur.
As an alternative method for home use: take 500g of already-smoked pork (vawksa rep) and simmer it gently in 2 cups water for 30 minutes.
Strain the liquid. This produces a concentrated smoky liquid that approximates tuibur.
Store the liquid in a sealed jar. Use 1 to 2 tbsp per preparation as a seasoning in place of salt — it provides both saltiness and a distinctive smoky umami depth.
Tuibur is used to season bai, sawhchiar and other Mizo soups and broth preparations.