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Pork with Sengmora

Pork with Sengmora

 Spiny arum (scientific name : lasia spinosa) is known as sengmora in Assamese. Sengmora is a green leafy vegetable found mostly on wild are rich in dietary fiber and antioxidant. These leaves has a little bitter taste but it goes well when cooked with pork and fish. Today I'm going to share a simple recipe where I cooked sengmora with pork. Serve this recipe as a side dish with rice in the main course. 

Pork with sengmora


Pork with Sengmora :


📎Course : Main course
📎Cuisine : Assamese 
🔪Preparation Time : 10 minutes
♨Cooking Time : 30 minutes
🕞Total : 40 minutes
🍴Servings : 2

INGREDIENTS:

  • 500 gms pork
  • 1 bunch of sengmora xaak
  • 1/2 tbsp ginger-garlic paste
  • 1 onion, chopped
  • 1 tbsp soy sauch
  • Chopped green chillies (3-4) or bhoot jolokia * amount of chillies according to your taste 
  • 1 chopped tomato 
  • 2 tbsp mustard oil
  • Salt to taste

METHOD:

  1. Cut pork into cube sized pieces. Wash under running water.
  2. In a pressure cooker boil pork for 2 whistles.  Drain water and keep the pork pieces aside. If you don't have a pressure cooker, boil pork pieces in a saucepan until tender. 
  3. Wash sengmora xaak (leaves with stems) under running water and chop roughly. 
  4. In a pan heat oil. Add ginger-garlic paste.  Add chopped onions. Fry till light golden brown.  Add pork pieces.
  5. Add salt. 
  6. Stir and fry for 2-3 minutes.  Now add chopped sengmora, chopped green chillies and chopped tomatoes. Mix well and cook under medium heat by covering the pan with a lid.
  7. Add soy sauce. Mix well. 
  8. Add 2-3 tbsp of water. Close the lid and cook for another 5 minutes.
  9. Remove from heat.  Serve hot.

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