Gahori Lai Xaak
A simple Assamese pork and mustard greens dish with gentle heat and plenty of earthy flavor. Tender pieces of pork cook slowly with lai xaak until the greens wilt down into a light, savory gravy that tastes best with steamed rice.
For 4 servings
- prep · ~20 min
Prepare the pork and greens.
1.Wash the pork well and drain it fully.2.Cut the pork into small bite-size pieces if not already done.3.Wash the lai xaak thoroughly and chop it roughly.4.Slice the onion, crush the garlic and ginger, and slit the green chili. - saute · ~14 min
Cook the pork with the aromatics.
1.Heat mustard oil in a heavy pan over medium heat.2.Add onion, garlic, and ginger and cook until the onion softens (3-4 min).3.Add the pork, turmeric powder, black pepper, and salt.4.Cook well, stirring often, until the pork loses its raw color and starts releasing fat (8-10 min).TIPCook the pork slowly at this stage so it releases flavor into the pan before adding water. - simmer · ~30 min
Simmer the pork until nearly tender.
Add 2 cups water and green chili. Cover and cook on low heat until the pork is nearly tender and the broth turns flavorful.
- simmer · ~15 min
Add the lai xaak and finish the dish.
1.Add the chopped lai xaak to the pan and mix gently.2.Cover and cook until the greens wilt down completely (8-10 min).3.Cook uncovered for a few minutes if needed to get a light, soupy gravy.4.Taste and adjust with a little more salt only if needed.TIPDo not overcook the greens after they soften, or they lose their fresh mustard flavor. - serve
Serve hot with steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the mustard oil heat until it just starts smoking, then lower the flame before adding onion for a cleaner, less harsh taste.
- 2Use pork with a little fat; the rendered fat gives the light broth much more body and depth.
- 3Keep the pork pieces small and even so they turn tender in the same time as the greens finish cooking.
- 4Add the lai xaak only after the pork is nearly tender, or the greens can lose their sharp mustard character.
- 5If the gravy looks too thin after the greens wilt, simmer uncovered briefly rather than cooking the xaak longer.
- 6This dish tastes even better after a short rest, as the pork juices and mustard-greens flavor mingle in the broth.
Adapt it for your goals.
Low-oil
Trim some visible pork fat and use slightly less mustard oil for a lighter everyday version, while keeping the broth clean and savory.
spicierSpicier
Add extra slit green chilies or a little more black pepper if you want the broth to have a sharper, hotter finish.
bone inBone-in
Use small bone-in pork pieces for a fuller, richer gravy; the bones add depth during the simmer.
other greensOther-greens
If lai xaak is unavailable, make it with tender mustard greens for a similar peppery taste and texture.
Why this is on our healthy list.
Protein-Rich Main Dish
Pork makes this a satisfying meal with substantial protein, helping turn a simple rice pairing into a filling plate.
Leafy Green Goodness
Lai xaak adds the benefits of mustard greens, bringing plant nutrients, fiber, and a fresh vegetal element to the dish.
Digestive Aromatics
Ginger, garlic, and green chili contribute bold flavor along with traditional warming ingredients often used in light brothy dishes.
Frequently asked questions
Yes. Tender mustard greens are the closest substitute and will give a similar peppery, slightly earthy character.
