Pork with Lai Xaak
A homestyle Assamese pork dish where fatty pork is slowly cooked until tender, then finished with lai xaak for a lightly peppery, earthy taste. It is simple, comforting, and especially good with plain steamed rice.
For 4 servings
- prep · ~20 min
Prep the pork and greens.
1.Wash the pork pieces and drain well.2.Wash the lai xaak thoroughly to remove any grit.3.Roughly chop the stems and leaves, keeping the stems slightly smaller so they cook evenly.4.Slice the onion, crush the ginger and garlic, and slit the green chilies. - saute · ~8 min
Cook the aromatics.
1.Heat mustard oil in a heavy pan over medium heat until it smells nutty.2.Add the sliced onion and cook until lightly golden, 5 to 6 minutes.3.Add crushed ginger and garlic and cook for 1 minute.4.Stir in the turmeric powder and half of the crushed black pepper.TIPKeep the heat medium so the garlic does not burn and turn bitter. - saute · ~10 min
Brown the pork.
Add the pork and salt, then cook on medium-high heat, stirring often, until the pieces lose their raw look and start releasing fat. Let them brown lightly for deeper flavor.
- simmer · ~30 min
Cook the pork until tender.
Add water and green chilies, cover, and simmer on low heat until the pork is tender and the liquid reduces, about 30 minutes. Stir once or twice so nothing catches at the bottom.
TIPIf the pan looks dry before the pork softens, add a small splash of water and continue cooking. - simmer · ~10 min
Add the lai xaak and finish the dish.
Add the chopped lai xaak and mix well. Cook uncovered for 8 to 10 minutes until the greens wilt, the stems soften, and the extra moisture cooks off. Finish with the remaining black pepper.
- serve
Serve hot with plain steamed rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the mustard oil heat until just nutty before adding onions; this mellows its raw sharpness.
- 2Keep some fat on the pork pieces, because it renders into the gravy and gives the dish its characteristic richness.
- 3Chop lai xaak stems smaller than the leaves so both soften in the same 8 to 10 minutes.
- 4Brown the pork until it releases fat and lightly catches color; that step builds the base flavor of the curry.
- 5Add lai xaak only after the pork is tender, otherwise the greens can overcook and lose their fresh peppery note.
- 6Finish with the last bit of crushed black pepper off the heat or at the very end for a brighter aroma.
- 7This dish tastes even better after resting briefly, as the pork reabsorbs the peppery juices from the greens.
Adapt it for your goals.
Low-oil
Use slightly leaner pork and reduce the mustard oil, relying more on the pork's rendered fat for a lighter everyday version.
spicierSpicier
Increase the green chilies and black pepper for a hotter, sharper finish that still stays true to the dish's simple seasoning.
pressure cookerPressure-cooker
Cook the pork under pressure until tender, then open and finish with lai xaak uncovered for a quicker weeknight version.
Why this is on our healthy list.
Protein-Rich Main Dish
Pork provides substantial protein, making this a satisfying meal that pairs well with simple steamed rice.
Greens Add Micronutrients
Lai xaak contributes leafy-green nutrition, along with fiber and an earthy freshness that balances the richness of the meat.
Digestive Aromatics
Ginger, garlic, and black pepper add flavor while also bringing traditional warming ingredients commonly used in home cooking.
Frequently asked questions
Yes, but bone-in pork gives a deeper taste and richer cooking juices. If using boneless pieces, watch the cooking time so they do not dry out.
