Kuki Sa-um (Smoked Pork with Mustard Leaves)
Smoke-dried pork simmered with fresh mustard leaves and ginger, an earthy household dish from Kuki hill kitchens.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 320 kcal
Equipment
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 20 g
- carbs
- 8 g
- fibre
- 4 g
- protein
- 24 g
- calories
- 320 kcal
Instructions
- 1
Rinse the smoked pork briefly in warm water. Cut it into chunks.
- 2
Put the pork in a heavy pot with water, ginger, garlic and onion.
- 3
Bring to a boil. Lower the heat, cover, and simmer for 30 minutes until tender.
- 4
Add the whole dried red chillies for gentle heat.
- 5
Stir in the chopped mustard leaves.
- 6
Keep simmering for 10 minutes. Cook until the greens are completely soft and tender.
- 7
Season with salt and simmer for a final 3 minutes.
- 8
Serve hot with steamed rice.
Chef's tips
Rinse the smoked pork lightly to wash away excess soot while keeping its smoky flavour. Add greens near the end so they do not overcook.
Ingredient substitutions
- mustard leaves → any bitter hill green
Storage
Refrigerate for up to 3 days in a sealed container.
Reheating
Reheat gently on the stovetop with a splash of water.
Common mistakes to avoid
- •Adding mustard leaves too early, which makes the dish overly bitter.
Serving suggestions
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