Vawksa Chhum
Pork pieces steamed and simmered together with tangy fermented mustard leaves for a light yet flavourful Mizo main dish.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Steamer
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 17 g
- carbs
- 5 g
- fibre
- 3 g
- protein
- 20 g
- calories
- 260 kcal
Instructions
- 1
Heat oil in a heavy pot. Fry the garlic, ginger and onion gently until soft.
- 2
Add the pork pieces and brown them lightly for 5 minutes.
- 3
Pour in water and bring it to a boil. Lower the heat so it bubbles gently.
- 4
Cover with a lid and cook for 20 minutes until the pork is nearly tender.
- 5
Add the fermented mustard leaves and green chilli.
- 6
Keep simmering gently for 10 minutes so the sour flavour soaks into the pork.
- 7
Add salt and adjust the seasoning to your taste.
- 8
Serve hot with steamed rice.
Chef's tips
Rinse the fermented mustard leaves lightly if they taste too sour for you. Keep the heat low so the pork simmers gently and stays tender.
Ingredient substitutions
- fermented mustard leaves → fresh mustard greens with a splash of vinegar
Storage
Refrigerate for up to 3 days.
Reheating
Reheat gently over low heat, adding water if needed.
Common mistakes to avoid
- •Adding the fermented leaves too early, which can make the dish taste overly sour.
Serving suggestions
Cooked Vawksa Chhum?
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