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:

Cut pork into cube sized pieces. Wash under running water.
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.
Wash sengmora xaak (leaves with stems) under running water and chop roughly.
In a pan heat oil. Add ginger-garlic paste. Add chopped onions. Fry till light golden brown. Add pork pieces.
Add salt.
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.
Add soy sauce. Mix well.
Add 2-3 tbsp of water. Close the lid and cook for another 5 minutes.
Remove from heat. Serve hot.

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