Vawksa Rep
Smoked pork belly simmered with mustard greens and bamboo shoot, a traditional Mizo preservation-based dish for cold months.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 320 kcal
Equipment
- •Bamboo smoking rack
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 23 g
- carbs
- 6 g
- fibre
- 3 g
- protein
- 22 g
- calories
- 320 kcal
Instructions
- 1
Rinse the smoked pork slices quickly in warm water to wash off excess soot.
- 2
Put the pork into a heavy pot with water. Bring it to a boil.
- 3
Add the ginger, garlic and onion. Simmer for 15 minutes until the pork softens.
- 4
Stir in the bamboo shoot. Simmer for another 10 minutes.
- 5
Add the tomato and green chilli. Cook until the tomato breaks down.
- 6
Add the mustard greens. Stir well to mix everything together.
- 7
Simmer without a lid for 10 minutes. Cook until the greens wilt and the liquid reduces slightly.
- 8
Season with salt. Simmer for 5 more minutes before serving hot.
Chef's tips
Choose well-smoked pork with a firm texture for the best flavour. Simmer slowly so the smoky taste spreads into the greens.
Ingredient substitutions
- smoked pork belly → regular pork belly with a few drops of liquid smoke
Storage
Refrigerate for up to 3 days; flavour deepens the next day.
Reheating
Reheat on the stovetop over low heat until warmed through.
Common mistakes to avoid
- •Skipping the rinse step, leaving the dish with an overly sooty taste.
Serving suggestions
Cooked Vawksa Rep?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Mizoram
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
