Konyak Smoked Pork with Yam Leaves
Smoky cured pork stewed with tender yam leaves, a rustic dish rooted in Konyak village cooking in Mon district.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 360 kcal
Equipment
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 360 kcal
- fat
- 24 g
- carbs
- 9 g
- fibre
- 4 g
- protein
- 25 g
- calories
- 360 kcal
Instructions
- 1
Rinse the smoked pork pieces well. Place them in a pot with enough water to cover.
- 2
Add the ginger and garlic. Bring the water to a boil.
- 3
Cover the pot and simmer for 25 minutes until the pork softens.
- 4
Wash the yam leaves thoroughly to remove any irritant residue. Chop them roughly.
- 5
Add the chopped yam leaves and slit green chilli to the pot.
- 6
Stir in a small pinch of soda bicarbonate if using, to help soften the leaves.
- 7
Simmer uncovered for 15 minutes until the leaves are completely tender.
- 8
Season with salt and serve hot with rice.
Chef's tips
Cook the yam leaves thoroughly, as undercooked leaves can cause an itchy feeling in the throat.
Ingredient substitutions
- yam leaves → spinach as a milder alternative
Storage
Refrigerate for up to 2 days.
Reheating
Reheat gently on the stovetop, adding a splash of water.
Common mistakes to avoid
- •Undercooking the yam leaves, leaving behind their natural itch-causing compounds.
Serving suggestions
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