Vawksa rep (smoked pork) with chillies
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Pork smoked over the kitchen fire until dry, then cooked with chillies, ginger and greens.
Region: MizoramOccasion: Everyday and festive mealsTime: 40 min (plus smoking)Serves: 4Non-vegetarian
Ingredients
- 400 g smoked pork (vawksa rep), cut into bite-sized pieces
- 1 tbsp oil
- 1 tbsp ginger, chopped
- 4–5 green or Mizo chillies, slit
- 1 onion, sliced
- 2 cups mustard greens or bamboo shoot (optional)
- Salt to taste
- 1 cup water
Method
- Traditionally, strips of pork are hung on a rack above the kitchen hearth for several days until dry and smoky.
- Wash the smoked pork in warm water and boil for 10 minutes to soften. Drain.
- Heat the oil and fry the ginger, onion and chillies.
- Add the pork and stir-fry for 5 minutes.
- Add the greens or bamboo shoot, salt and water. Cover and cook until the pork is tender and the liquid is mostly absorbed.
- Serve with rice.
History
Smoking meat over the hearth was the traditional way of keeping it in Mizo homes before refrigerators.
Significance
Smoked pork is a favourite Mizo food and is shared at feasts and given to guests.