Sumi Smoked Pork with Mustard Greens
Smoked pork simmered with mustard greens until tender, a wholesome staple dish from Sumi households in Zunheboto.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 22 g
- carbs
- 7 g
- fibre
- 4 g
- protein
- 25 g
- calories
- 340 kcal
Instructions
- 1
Rinse the smoked pork pieces in warm water to wash away excess charred bits.
- 2
Put the pork into a heavy pot with the water, ginger, and garlic.
- 3
Bring it to a boil. Cover and simmer for 30 minutes until the pork softens.
- 4
Add the chopped mustard greens and the slit green chilli.
- 5
Simmer uncovered for 10–12 minutes until the greens wilt and soften.
- 6
Taste the broth first. Add salt only if needed, as smoked pork is already salty.
- 7
Serve hot with steamed rice.
Chef's tips
Taste the broth before adding any salt, as smoked meat is naturally salty.
Ingredient substitutions
- mustard greens → kale or collard greens
Storage
Refrigerate for up to 3 days.
Reheating
Reheat gently over low heat, stirring occasionally.
Common mistakes to avoid
- •Adding too much salt before tasting the naturally salty smoked pork broth.
Serving suggestions
Cooked Sumi Smoked Pork with Mustard Greens?
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 Nagaland
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
