Mizoram Tuibur Pork Smoke Fermented Local Seasoning Water

Method

1. 1

   Tuibur is collected during the smoking of pork (vawksa rep preparation).

2. 2

   When smoking pork over a slow fire, place a clean container directly below the smoking rack to collect the liquid that drips from the smoking meat.

3. 3

   This liquid — a combination of fat, water and concentrated smoke compounds — is tuibur.

4. 4

   As an alternative method for home use: take 500g of already-smoked pork (vawksa rep) and simmer it gently in 2 cups water for 30 minutes.

5. 5

   Strain the liquid. This produces a concentrated smoky liquid that approximates tuibur.

6. 6

   Store the liquid in a sealed jar. Use 1 to 2 tbsp per preparation as a seasoning in place of salt — it provides both saltiness and a distinctive smoky umami depth.

7. 7

   Tuibur is used to season bai, sawhchiar and other Mizo soups and broth preparations.