Pork with Laai Xaak || Pork Salad with Jolphai Dressing and Blanched Mustard Greens

Laai Xaak (Mustard Greens in English) is one of the most popular green leafy vegetable found in Assam. It is very commonly grown winter vegetable in most of the households in Assam. These leaves has a very distinct flavour and is full of nutrients. Pork with laai xaak is a delicacy in the North Eastern states of India.  Again Jolphai (Indian Olive in English) is an Aisa-Tropical fruit. The fruit has nutritive and medical values.

This is a delicious recipe of “Pork Salad with Jolphai Dressing and Blanched Mustard Greens (Pork with Laai Xaak)” using these three beautiful ingredients Pork Meat, Laai Xaak (Mustard Greens) and Jolphai (Indian Olive).


  • 400 gms of baby mustard greens
  • 200 gms pork meat, cooked and sliced
  • 1 medium size Jolphai, roasted
  • 1 tsp finely chopped green chili
  • 1 tbsp finely chopped ginger
  • 1 tbsp mustard oil
  • Salt

How to make Pork Salad with Jolphai Dressing and Blanched Mustard Greens (Pork with Laai Xaak):-

Let us prepare Pork Salad with Jolphai Dressing first:-

In a bowl mash roasted Jolphai (Indian Olive).

Add chopped green chilies (Bhoot Jolokiya can also be used) and mustard oil.

Season with salt. Dressing is ready.

In another bowl, take the cooked sliced pork meat.

Add Jolphai dressing. Mix gently with a spoon.

Pork Salad with Jolphai dressing is ready.


How to blanch Mustard Greens (Laai Xaak):-

Bring a large pot of water to a boil over high heat. Add just enough salt to make the water slightly salty taste.

Take a large bowl. Fill 3/4th of it with ice cubes and cold water. Make it readily available.

Put the mustard greens in the boiling water and allow them to boil for 30 seconds to 1 minute until you see a bright green colour.

Take out the leaves from the boiling water and put the leaves in the ice water immediately. Leave the blanched mustard greens in the ice bath for 5 minutes.

Squeeze the mustard greens with your hands to remove excess water.

Take these blanched leaves in a bowl.

Add finely chopped ginger. Season with salt.

Serve this Blanched Mustard Green with “Pork Salad and Jolphai Dressing”.

Enjoy this delicious “Pork with Laai Xaak”.

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