Mizoram Bai Mizo Pork Bamboo Shoot Boiled

Method

1. 1

   Understand the bai cooking method: Bai is cooked without oil — everything is boiled together in water. The pork fat renders into the water creating a naturally full-flavoured broth. No frying, no spice powders, no masala. The wood ash water (bakhur) or baking soda is the only unusual addition — it softens the pork and greens and adds a very slight alkaline note.

2. 2

   Place pork in a pot: Put pork pieces into a wide, heavy pot. Add 4 cups water.

3. 3

   Add aromatics: Add crushed garlic, sliced ginger and slit green chilli.

4. 4

   Add bakhur or baking soda: Add the bakhur or baking soda. This is traditional — it tenderises the pork and changes the texture of the greens slightly.

5. 5

   Add bamboo shoots: Add the prepared bamboo shoot pieces.

6. 6

   Bring to a boil: Heat on medium-high. Bring to a full boil. Skim off any foam.

7. 7

   Reduce and simmer: Reduce to medium. Simmer covered for 20 to 25 minutes until the pork is nearly tender.

8. 8

   Add leafy greens: Add the leafy greens. Cook for 5 more minutes until wilted and cooked through.

9. 9

   Season: Add salt. Taste the broth — the pork fat, bamboo and greens have all contributed to a clear, savoury, full-bodied broth.

10. 10

    Serve: Scatter spring onions. Ladle into bowls including both the broth and the ingredients. Serve with steamed rice.

11. 11

    Note: Bai is the central preparation of Mizo cooking — made in virtually every Mizo home every day. It is the preparation that defines Mizo food identity more than any other. The Mizo cooking philosophy is one of the most minimal in India — no oil, no elaborate spicing, just good ingredients boiled together. The wood ash water (bakhur) is a traditional ingredient made by filtering water through wood ash and collecting the alkaline liquid — it has been used in Mizo cooking for centuries.