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How To Cook Pork - Vawksa Sizo Hmepawk - A Hmar Ethnic Pork Recipe

Friday, April 17, 2020

/ Published by Joyful Thiek
In this episode of Virthli KITCHEN, we present to you one of the most loved recipes of the Hmar people — Pork Congee (cooked with rice and tapering leaf Eurya, scientifically called Eurya acuminata), fondly called Sizo Hmepawk by the Hmar community.

YouTube link (Video Tutorial):

Virthli KITCHEN is a cooking show that focusses on bringing local and traditional dishes of the North-East India to mainstream attention. 

1. Pork - 3/4 kg, cut to medium sized pieces
2. Eurya Leaves (Sizo/Sihneh) - 2 handful
3. Uncooked Rice - 200 gms
4. Soda (Sodium Bicarbonate) - 1 - 1½ tsp
5. Salt - 2 tsp

* Tapering Leaf Eurya (Eurya acuminata), called 'Sizo' in Hmar and Kuki, 'Sihneh' in Mizo, 'Saano Jhingaane' in Nepali and 'Dieng-pyrshittheh' in Khasi, commonly found in the hills of North-east India.

1. Add 1 - 1½ tsp of Soda to Eurya leaves (Sizo) and cook in cold water until the leaves soften. Stir occasionally to avoid spillage.
2. When the leaves have softened, add more cold water (about 2 - 3 cups) and cook until boil.
3. Add pork to the boiling broth and cook for 10 - 12 minutes.
4. Add uncooked rice to the pot and cook until rice grains become tender.
5. Stir occasionally and vigorously to thicken the broth/congee.
6. If the broth/congee becomes too thick or keeps sticking to the pot, add a little bit of hot water.
7. Add salt to season.
8. Stir some more and serve!


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