Most of you don’t know me personally, so I must admit that I am a kickass cook :D I make awesome fried potatoes, egg-tomato curry, dal tadka and bhendi fry. The only problem is, I have never cooked a non-veg dish even once. Until last night…
Last night, I cooked smoked pork (from Mizoram) for the first time in my life, and it was freaking awesome!
![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_sZqtP7fHtNL6B_unhEBzaTjDH5VEzKojgdt3EsnrJZOKQ8TAZjs5Vj2tFuj-mfiyJ0Dj4NtmkVNBLhQzlJFcabl3a9Si_KgN5Mvh32QTUI0X3txnScnnNUAFcuPXgpbhH71B1nt6zndD6j-oxVBCh4daglavVCknSM=s0-d)
I called up my sis and she briefly told me how to cook it, but when you’re doing something for the first time, sometimes a telephonic instruction doesn’t help much.
But here’s the thing about cooking in this age of social networking and easy mobile internet connectivity - So I didn’t know how to cook the smoked pork… NO PROBLEM. All I did was update the fact that I was cooking smoked pork for the first time on my Facebook status and needed assistance, and within seconds I had my Facebook friends correcting me and advising me on how to cook it properly!
![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_uvJOqZAOSlW_NzDRG6Jzeci4Y5yHWijifEokTngj7aSJEena0cVD3oCKa-DISS0SwK9cY8cPBX7yc_sr--97rKVsYJ2XllBAM8kkHsld0YU-2bZpgRXFZauHw2osIeqW2YnxNlZwqdtxzESLfeqw=s0-d)
A really big thanks to…
![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_vR4dhfYVHff8cL55T0Esw264VHIUU5zFvr7t6X9iQNTjG4tOqJu8BCVyH5ukA4yamFkn_0g3Q71wMRI_0gFvgAMJzNixhATld2ZLrVWG4LdfGu1eVYWfw5xlS5YkUI5BsoGg0S4emWTLH3EJrF=s0-d)
Eventually, based on their comments, I managed to prevent myself from overcooking the pork and turning it into “pork soup”. (I was actually waiting for the cooker to “phisss” at LOW flame! lolz) I also added the cabbages as instructed…
![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_s9s-u22rl_u35F0fZeWBC3XtDPfH-F2CZSZGMTaNbRmZTFunEuE06d-fDP6napTljjmO4ljYIqyhcmrY2Hwu_9aNVUVCW1tDTet5OWwL5LzMqPaFiOuf0kxsrkofIZYPNGieMEsRqkX8gbsm8lQmoR08WZdXppyXzr=s0-d)
After 15 more minutes of facebooking and cooking (without closing the pressure cooker lid), I got this…
![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_u6C5os8vDb-4wiWrqDP20UZApqTH2g_W7fTncjF_Tm7KsKfDRWBPWOxSH7oQpX8yMfsHj5l3tAMn8bOrAtgT2rh73-gwpJPI7RrE1aQMQ8t7q05vzgX9c_OcyxISPz8KCkAjDX74QjioVyZ7jnFMviUedxbYwUe24=s0-d)
![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_t47K3eXT5eGnjAHj0l-0AOMwVgaMM7VKjWMdmzQeM_DTxJamf3VsKo6w8UA6-pSXDDM4gGSI71lK2px5WWfWUbhCNfume2ZSVHae8vfRjw91yly7O26gLeeHr0c4AKsyXvzVDkaGKkTw0d_g6RVDHbmptrNjux9Haz=s0-d)
![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_vc649gRE8luxoi3nwSagqToiGil47BYCCnDiIm2-CwKG27vPV_8azqP8TMfueCMfa1XrJ6gGj9ObgfFu0HFiTRf2k5SiDnCcDAPMGLzD-oeX6ESeF3X9Vimdp7vka3ZLXGkTVk11DAJ20A0MatQhJqeIfU6m4NpN0=s0-d)
It was AWESOME!
And of course no Mizo dish is complete without my special mix of…
![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_uqjRec_ZwRtN56ZTqjqEtKVPhVtvv-iTKlBqVOiSUDoqDQHLp3KfQQZHBEzqHMocLditKI3EK3A64pUAmuBfN0R1t9FiJStMr90dZt8kFahfISdu6AimcwQcJYs4Fhe8JRK8U9x98jU2hmbA5EfJLXjaMKXw05yPk=s0-d)
Yeah that’s right! Bekang (fermented beans) + Red Mizo chilly powder (EXTREMELY spicy) + Nghapih (ok I don’t know what this is called in English… I don’t even think it has a name in English, lolz) + Old Monk rum (to ferment the already fermented beans) + a little water. I then boil this ultimate concoction for a brief minute, and once the aroma is just right, I switch off the gas and let the beans soak in for around 10 minutes. After that – HEAVEN! :-)
I even took the leftover pork to office today, and everybody in office loved it!!!
![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_t_fOe4tDB2VbxyTrGMW2x5vdSfuqpecevJ1XC616BABRY2e1_MVPwLKhWAU0OD9Bxv9xBuWwmwjFT1UMEV-0iIokQsnxEb1JYbIDiIJP4Bg6dSJovvIOT59q5eQAxDmjFymORS5IY5jRB_7EGH9uvEMBWPAxaIMl20=s0-d)
![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_sLzjvPwYPEdqNHs3qoBJddv9f0M0HJsH5lIuSII6GeOo_1Q7EFPajk-o7jpTPIdtXbZxwdlq-1oyspUqedXFXkRuPdkVjmt4T3qNK9uxCpoWMteMtDOI9o4lEnILga7LJrl8BPy2Kr2OzSNSrd0Z5RhWLMRQgqZI6k=s0-d)
So cheers to you, Facebook. Thou hath helpeth me in timeth of hunger. Bon appétit.
Last night, I cooked smoked pork (from Mizoram) for the first time in my life, and it was freaking awesome!
I called up my sis and she briefly told me how to cook it, but when you’re doing something for the first time, sometimes a telephonic instruction doesn’t help much.
But here’s the thing about cooking in this age of social networking and easy mobile internet connectivity - So I didn’t know how to cook the smoked pork… NO PROBLEM. All I did was update the fact that I was cooking smoked pork for the first time on my Facebook status and needed assistance, and within seconds I had my Facebook friends correcting me and advising me on how to cook it properly!
A really big thanks to…
Eventually, based on their comments, I managed to prevent myself from overcooking the pork and turning it into “pork soup”. (I was actually waiting for the cooker to “phisss” at LOW flame! lolz) I also added the cabbages as instructed…
After 15 more minutes of facebooking and cooking (without closing the pressure cooker lid), I got this…
It was AWESOME!
And of course no Mizo dish is complete without my special mix of…
Yeah that’s right! Bekang (fermented beans) + Red Mizo chilly powder (EXTREMELY spicy) + Nghapih (ok I don’t know what this is called in English… I don’t even think it has a name in English, lolz) + Old Monk rum (to ferment the already fermented beans) + a little water. I then boil this ultimate concoction for a brief minute, and once the aroma is just right, I switch off the gas and let the beans soak in for around 10 minutes. After that – HEAVEN! :-)
I even took the leftover pork to office today, and everybody in office loved it!!!
So cheers to you, Facebook. Thou hath helpeth me in timeth of hunger. Bon appétit.