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How to Cook Smoked Pork with Taro Leaves - Vawksa Hro le Dawl Hro

Friday, April 24, 2020

/ Published by Joyful Thiek
This episode of Virthli Kitchen presents another of the Hmar people's all time favourites - Vawksa Hro le Dawl Hro suong (Smoked Pork with Dried Taro Leaves). This is a simple recipe much loved by the Kuki-Chin-Mizo community of the Northeast India.

This dish tastes especially great with dried leaves or flowers of Elsholtzia blanda, locally called Lengmaser by the Hmars and Mizos (Kanghuman in Manipuri, Ban silam in Nepali, Ngarikna in Tangkhul).

Elsholtzia blanda, commonly called Pleasant Himalayan Mint, is a small herb (1 - 1.5 metres tall) with dense and velvet-hairy stems and branches. Pleasant Himalayan Mint is found in the Himalayas, from Nepal to Bhutan, Bengal, NE India, SW China, Burma, Indo-China, Malaysia, at altitudes of 800-2500 m. Fresh leaves of this plant is often eaten to reduce blood pressure.


(Vawksa Hro le Dawl Hro - A Hmar Ethnic Recipe)


1. Smoke Pork - Chopped
2. Dried Taro Leaves (Dawl Hro) - Cleaned, Soaked in Water
3. Red Chlli Flakes - 7 Pieces
4. Salt
5. Dried Elsholtzia blanda/Pleasant Himalayan Mint (Lengmaser/Lomba) - 15 branches
6. Ginger - Garlic (Minced)
7. Soda (Sodium Bicarbonate) - Optional


1. Cook smoked pork in water for 20 minutes.
2. Add minced ginger-garlic to remove smell of pork (optional).
3. Add previously soaked dried taro leaves and stir to mix.
4. Add dried chilli flakes.
5. Cook until taro leaves soften (about 10 - 15 minutes).
6. Add a pinch of soda (Sodium Bicarbonate) to fasten softening process (optional).
7. Add salt.
8. Add dried leaves/flowers of Elsholtzia blanda (Lengmaser/Lomba).
9. Cook for 5 minutes for the flavour to blend.
10. Serve hot (with rice).


Happy cooking!

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