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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.
Preparation
Pressure Cook the Pork
Sauté Aromatics
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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.
This indian recipe takes 60 minutes to prepare and yields 4 servings. At 477.52 calories per serving with 35.41g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer
Wilt the Greens
Serve
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.
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.
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.
While not traditional, you can make a similar dish using bone-in chicken pieces. Reduce the pressure cooking time accordingly.
Pork is a high-quality protein source, essential for building and repairing tissues, muscle maintenance, and overall body function.
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.
Pork provides several B vitamins, including B12, B6, niacin, and thiamine, which are crucial for energy metabolism and nervous system health.
The aromatics used, such as ginger, garlic, and turmeric, contain compounds with potential anti-inflammatory and antioxidant properties.
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.
This dish can be part of a balanced diet. Pork is an excellent source of protein and B vitamins. Lai Xaak is rich in vitamins K, A, and C, as well as antioxidants. However, the dish is high in fat due to the pork cut used, so it should be consumed in moderation.
A single serving (approximately 220g) of Pork with Lai Xaak contains an estimated 400-500 calories. The exact number can vary based on the fat content of the pork used.
Yes, you can. Cook the pork in a heavy-bottomed pot with a lid. You will need to add more water and simmer it for about 60-90 minutes or until the pork is tender before proceeding with the rest of the steps.
Pork with Lai Xaak is traditionally served with plain steamed rice. The simplicity of the rice complements the rich and bold flavors of the curry perfectly.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat thoroughly before serving.
Mustard oil is key to the authentic taste of this dish. While you can substitute it with a neutral vegetable oil, you will miss the characteristic pungent flavor that defines this Assamese curry.