Mizoram Zawng Tui Pork Broth Mizo Soup

Method

1. 1

   Place pork and aromatics in pot: Put pork pieces and bones into a wide pot. Add crushed garlic, sliced ginger and slit green chilli.

2. 2

   Add water: Add 5 cups water. The water should more than cover the pork.

3. 3

   Bring to a full boil: Heat on medium-high. Bring to a rolling boil.

4. 4

   Skim the foam: Skim off the protein foam that rises to the surface with a spoon — this keeps the broth clear.

5. 5

   Reduce to a gentle simmer: Reduce heat to low. Simmer at the gentlest possible simmer — just barely bubbling — for 30 minutes. A violent boil makes the broth cloudy; a gentle simmer makes it clear.

6. 6

   The clarity test: After 30 minutes lift the lid. The broth should be pale golden and mostly clear — not cloudy or milky. This clarity is the mark of properly made zawng tui.

7. 7

   Add salt: Add salt to taste. The pork and bones have contributed some natural saltiness.

8. 8

   Check the pork: The pork should be completely tender — a fork slides in easily. If still firm, simmer 10 more minutes.

9. 9

   Serve with the meat: Ladle the broth into bowls. Add pieces of the tender pork to each bowl.

10. 10

    Garnish: Scatter sliced spring onions. Serve with steamed rice alongside.

11. 11

    Note: Zawng Tui is the simplest and most fundamental soup of Mizo cooking — literally just pork simmered in water. The clarity and flavour of the broth depends entirely on the quality of the pork and the patience of the cook. In Mizoram, zawng tui is drunk as a warm beverage between meals, served as a soup course and used as the base for other Mizo preparations. The Mizo cultural belief that simple, clean food is the most healthful is embodied in this preparation.