Tripura Pork Kosoi Boiled Greens Wild Leaves Tripuri Simple

Method

1. 1

   Place pork pieces in a pot with 3 cups cold water.

2. 2

   Add sliced ginger, crushed garlic, turmeric and whole green chillies.

3. 3

   Bring to a boil on medium-high heat. Skim off any white foam that rises to the surface in the first few minutes of boiling.

4. 4

   Reduce to medium heat. Cook uncovered for 15 minutes until the pork is half-cooked.

5. 5

   Add the mixed leafy greens. Start with harder vegetables (flat beans, taro leaves) and add softer ones like water spinach in the last 5 minutes of cooking.

6. 6

   If using berma, add it now — it seasons the entire broth with its distinctive fermented umami depth.

7. 7

   Cook 10 to 12 more minutes until pork is completely tender and greens are soft.

8. 8

   The broth should be clear and fragrant — thin, never thick.

9. 9

   Taste and add salt only if needed — berma adds significant saltiness.

10. 10

    Garnish with fresh coriander or maroi herb.

11. 11

    Serve in bowls. The thin broth is poured over steamed rice alongside the pork and greens.