Pork bones slow-simmered into a deeply flavoured clear broth with ginger and garlic — the nourishing daily soup of Mizoram served over rice or eaten as a warming drink.
Ingredients
500g pork bones — neck or back bones
4 cups water
1 inch ginger — sliced and lightly charred over a flame for deeper flavour
4 garlic cloves — crushed
2 green chillies — whole
1 stalk lemongrass — bruised (optional but adds a characteristic Mizo note)
1/2 tsp turmeric
1 tsp salt
Fresh spring onion and coriander to garnish
Method
Place pork bones in a pot with 4 cups cold water.
Bring to a boil. Skim all white foam from the surface thoroughly for the first 5 minutes — this is essential for a clear broth.
Add charred ginger, crushed garlic, whole green chillies, lemongrass if using, turmeric and salt.
Reduce to the lowest possible heat. Simmer uncovered for 60 to 90 minutes.
The broth will reduce and deepen in colour. Skim any fat every 30 minutes.
Strain the broth through a fine sieve — it should be clear, golden and deeply fragrant.
Pick any meat from the bones and reserve for topping.
Return the strained broth to the pot. Bring back to a gentle simmer. Taste and adjust salt.
Serve in bowls garnished with spring onion and coriander.