Rep

Dry roast the dried red chillies in a pan over low heat for 2 minutes until fragrant and slightly darkened. Cool and grind to a coarse powder.

Pound garlic and ginger together in a mortar to a rough paste.

In a heavy-bottomed pot, add the pork pieces without any oil. Cook on medium heat, stirring occasionally, for 8–10 minutes until the pork renders its own fat and the pieces are lightly browned.

Add sliced onions to the rendered pork fat and cook for 5 minutes until softened.

Add the garlic-ginger paste and cook for 2 minutes until fragrant.

Add turmeric powder and the ground red chilli powder. Stir well to coat the pork.

Add fermented soybean paste (bekang) and mix thoroughly. The bekang adds a deep, umami-rich flavour characteristic of Mizo cooking.

Add water and salt. Stir well, bring to a boil, then reduce heat to low.

Cover and simmer for 15–20 minutes until the pork is tender and the sauce has reduced to a thick, coating consistency.

Taste and adjust salt. Serve hot with steamed rice.