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 :

📎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.