Chawngla

Chawngla is a traditional dish originating from the Mizo community in Northeast India. It is primarily prepared using fermented pork, which is a key ingredient and characteristic of Mizo cuisine. The fermentation process gives the pork a distinct flavor and aroma, and it is typically aged for a period before being cooked.

The preparation of Chawngla involves boiling the fermented pork until it is tender. It is often cooked with minimal spices to allow the natural taste of the fermented pork to dominate. Some variations may include a small amount of garlic or ginger, but the focus remains on the pork itself. Chawngla is usually served as a side dish or a main accompaniment to rice, a staple food for the Mizo people. Its unique taste and texture make it a significant part of Mizo culinary heritage. The dish is a testament to the traditional food preservation techniques employed by the community.