Sawhchiar
A comforting rice porridge cooked with pork or chicken, ginger and herbs, traditionally served at Mizo community gatherings and festivals.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Servings
- 5
- Difficulty
- Medium
- Calories
- 290 kcal
Equipment
- •Large heavy pot
- •Wooden ladle
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 7 g
- carbs
- 38 g
- fibre
- 2 g
- protein
- 18 g
- calories
- 290 kcal
Instructions
- 1
Put the pork pieces in a large pot with water. Bring to a boil and scoop off any foam from the top.
- 2
Add the ginger, garlic and onion. Simmer gently for 25 minutes until the meat softens.
- 3
Take out the pork and shred it into small pieces. Put the meat back into the pot.
- 4
Add the rinsed rice to the pot. Stir well to combine.
- 5
Simmer over low heat for about 25 minutes, stirring occasionally. Cook until the rice breaks down into a thick porridge.
- 6
Add the green chilli and keep simmering. Stir in extra water if the porridge gets too thick.
- 7
Season with salt. Cook for a further 5 minutes.
- 8
Stir in the chopped spring onion just before serving. Top with fresh coriander leaves.
Chef's tips
Stir often after adding the rice so it does not stick to the bottom. The porridge should be thick but easy to eat with a spoon.
Ingredient substitutions
- pork → chicken or a mix of vegetables for a vegetarian version
Storage
Refrigerate for up to 2 days; the porridge thickens further when chilled.
Reheating
Reheat gently with added water to loosen the consistency.
Common mistakes to avoid
- •Cooking over high heat, which burns the porridge at the bottom of the pot.
Serving suggestions
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