Pork with Lai Xaak
A rustic and flavorful dish from Assam, featuring tender pork cooked with pungent mustard greens (lai xaak) and fiery chilies. This simple, hearty curry is a staple in Northeastern Indian cuisine and comes together with minimal spices.
For 4 servings
6 steps. 45 minutes total.
- 1
Step 1
- a.Preparation
- b.Wash the pork pieces thoroughly under running water and pat them dry.
- c.Wash the lai xaak leaves well to remove any grit. Roughly chop them into large pieces and set aside.
- d.Using a mortar and pestle or a small grinder, make a coarse paste of the ginger and garlic.
- e.Thinly slice the onion and slit the green chilies lengthwise.
- 2
Step 2
- a.Pressure Cook the Pork
- b.Place the pork pieces in a pressure cooker. Add 1 teaspoon of salt, the turmeric powder, and 240 ml (1 cup) of water.
- c.Stir everything to combine. Secure the lid of the pressure cooker.
- d.Cook on medium-high heat for 4-5 whistles, or for about 15-20 minutes, until the pork is about 80% cooked and tender.
- e.Turn off the heat and allow the pressure to release naturally. Do not force open the lid.
- 3
Step 3
- a.Sauté Aromatics
- b.Heat the mustard oil in a heavy-bottomed pan or kadai over medium heat. Let it heat until it's just about to smoke to reduce its pungency.
- c.Carefully add the sliced onions and sauté for 4-5 minutes until they become soft and translucent.
- d.Add the ginger-garlic paste and the slit green chilies. Sauté for another 1-2 minutes until the raw aroma disappears.
- 4
Step 4
- a.Combine and Simmer
- b.Carefully transfer the pressure-cooked pork along with all its cooking liquid (stock) into the pan with the sautéed aromatics.
- c.If using, add the king chili now (add it whole for aroma, or slit it for intense heat).
- d.Stir well to combine and bring the mixture to a simmer. Cook for 5-7 minutes, allowing the pork to absorb the flavors of the aromatics.
- 5
Step 5
- a.Wilt the Greens
- b.Add the chopped lai xaak to the pan in batches if necessary. It will seem like a lot, but it will wilt down significantly.
- c.Gently stir to mix the greens with the pork. Cover the pan and cook for 6-8 minutes, stirring occasionally, until the greens are completely wilted and tender.
- d.Uncover and continue to cook for another 3-4 minutes, allowing excess water to evaporate until the dish reaches a thick, semi-dry consistency.
- e.Taste and adjust the seasoning, adding the remaining 1/4 teaspoon of salt if needed.
- 6
Step 6
- a.Serve
- b.Turn off the heat. Let the dish rest for a few minutes.
- c.Serve hot with plain steamed rice for an authentic Assamese meal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use pork with a good amount of fat, such as pork belly or shoulder.
- 2Heating the mustard oil until it's lightly smoking is a crucial step to mellow out its sharp, pungent flavor.
- 3Do not overcook the lai xaak; it should be tender but still retain some texture.
- 4The beauty of this dish lies in its simplicity. Avoid the temptation to add other powdered spices like cumin or coriander.
- 5Handle the king chili (bhoot jolokia) with extreme care. Use gloves if you have sensitive skin. Adding it whole imparts a beautiful aroma without overwhelming heat.
Adapt it for your goals.
With Bamboo Shoot
Add a few tablespoons of fermented bamboo shoot along with the pork stock for a tangy and more pungent flavor profile, common in many tribal cuisines of Northeast India.
With Black SesameWith Black Sesame
Incorporate a paste made from roasted and ground black sesame seeds towards the end of cooking. This adds a nutty richness and a darker color to the dish.
Smoked Pork VersionSmoked Pork Version
Substitute fresh pork with smoked pork for a deep, smoky flavor. You may need to adjust the cooking time as smoked pork is often pre-cooked.
Chicken AlternativeChicken Alternative
While not traditional, you can make a similar dish using bone-in chicken pieces. Reduce the pressure cooking time accordingly.
Why this is on our healthy list.
Rich in Protein
Pork is a high-quality protein source, essential for building and repairing tissues, muscle maintenance, and overall body function.
Nutrient-Dense Greens
Lai Xaak (mustard greens) is packed with essential vitamins like Vitamin K for bone health, Vitamin A for vision, and Vitamin C for immune support.
Excellent Source of B Vitamins
Pork provides several B vitamins, including B12, B6, niacin, and thiamine, which are crucial for energy metabolism and nervous system health.
Contains Beneficial Compounds
The aromatics used, such as ginger, garlic, and turmeric, contain compounds with potential anti-inflammatory and antioxidant properties.
Frequently asked questions
Lai Xaak is the Assamese name for mustard greens, specifically a broad-leaf variety known for its pungent, slightly bitter, and peppery flavor which pairs exceptionally well with fatty meats like pork.