Chapchar Kut Vawksa Rep Feast Platter
A generous festive spread of smoked pork curry, boiled greens, and rice, cooked together as it is during Mizoram's spring Chapchar Kut celebration.
- Prep
- 40 min
- Cook
- 90 min
- Total
- 130 min
- Servings
- 6
- Difficulty
- Hard
- Calories
- 420 kcal
Equipment
- •Large pots
- •Bamboo smoking rack
- •Banana leaves for serving
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 18 g
- carbs
- 42 g
- fibre
- 5 g
- protein
- 28 g
- calories
- 420 kcal
Instructions
- 1
Rinse the rice. Steam or boil it until fluffy, then keep it warm.
- 2
Boil the smoked pork briefly in a large pot to remove soot. Drain the water.
- 3
Put the pork back into the pot. Add fresh water, ginger, garlic, and half the onion.
- 4
Simmer gently for 30 minutes until the pork is tender.
- 5
In a second pot, boil the pumpkin, bamboo shoot, and remaining onion until soft.
- 6
Add mustard greens to the vegetable pot until wilted. Season with salt to make the bai (vegetable stew).
- 7
Add green chilli to the pork pot. Simmer for another 10 minutes and season with salt.
- 8
Arrange the rice, pork curry, and vegetable bai together on banana leaves or shared dishes.
Chef's tips
Cook the pork and vegetables in separate pots so their flavours stay distinct. Make plenty of rice for everyone to share.
Ingredient substitutions
- smoked pork → smoked chicken for a lighter version
Storage
Refrigerate components separately for up to 3 days.
Reheating
Reheat each component gently on the stovetop before reassembling the platter.
Common mistakes to avoid
- •Not simmering the smoked pork long enough, leaving the meat tough.
Serving suggestions
Cooked Chapchar Kut Vawksa Rep Feast Platter?
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