Ao Anishi with Pork
Fermented and sun-dried taro leaf cakes simmered with pork, a signature Ao dish from Mokokchung district.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 350 kcal
Equipment
- •Heavy pot
- •Wooden ladle
Nutrition
Per serving, approximate
- Calories
- 350 kcal
- fat
- 22 g
- carbs
- 14 g
- fibre
- 4 g
- protein
- 24 g
- calories
- 350 kcal
Instructions
- 1
Soak the anishi (fermented taro leaf) cake in warm water for 10 minutes. Crumble it into a paste.
- 2
Put the pork pieces in a pot with enough water to cover them. Bring the water to a boil.
- 3
Add the ginger, garlic and crushed king chilli. Simmer gently for 15 minutes.
- 4
Stir in the crumbled anishi paste. Mix it well into the broth.
- 5
Add the pumpkin cubes. Continue to simmer gently.
- 6
Cook uncovered for 20 minutes, stirring occasionally, until the anishi thickens the stew.
- 7
Season with salt. Stir in the crushed perilla seeds if using.
- 8
Simmer for a final 5 minutes. Serve hot with rice.
Chef's tips
Break up the anishi cake completely so it dissolves smoothly into the stew without forming lumps.
Ingredient substitutions
- pumpkin → potato
Storage
Refrigerate for up to 2 days in a covered container.
Reheating
Reheat slowly on low heat, stirring often.
Common mistakes to avoid
- •Adding the anishi too early, which can cause it to burn at the bottom of the pot.
Serving suggestions
Cooked Ao Anishi with Pork?
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