Nyakláncok

Nyaklán cok is a traditional dish originating from the Mizo people of Northeast India. It is a flavorful and hearty stew typically made with pork and fermented soybean paste, known locally as "sa-um". The pork is usually cut into small pieces and cooked until tender. The sa-um is what gives Nyaklán cok its distinctive pungent aroma and savory taste.

The preparation of Nyaklán cok involves simmering the pork with water, sa-um, and a variety of local herbs and spices. Common additions include ginger, garlic, and sometimes chili peppers for a bit of heat. The dish is often cooked slowly to allow the flavors to meld together, resulting in a rich and complex stew. It is a staple in Mizo cuisine, often served during special occasions and festivals, as well as a comforting meal for everyday consumption.

Nyaklán cok is typically enjoyed hot, served with steamed rice. The unique flavor profile, characterized by the strong taste of fermented soybeans, is an acquired taste for some but is highly prized by those familiar with Mizo culinary traditions. It is a testament to the ingenuity of Mizo cooking, utilizing locally available ingredients and traditional fermentation techniques to create a unique and satisfying dish.