Naga Smoked Pork with Axone
Smoky home-cured pork simmered with pungent fermented soybean cake and king chilli, an Angami household staple.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Heavy pot
- •Wooden ladle
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 26 g
- carbs
- 6 g
- fibre
- 2 g
- protein
- 28 g
- calories
- 380 kcal
Instructions
- 1
Rinse the smoked pork chunks in warm water to remove soot. Set them aside.
- 2
Heat mustard oil in a heavy pot. Add the onion, ginger and garlic, stirring until softened.
- 3
Add the smoked pork. Stir for a few minutes until fragrant.
- 4
Mash the axone (fermented soya bean paste) with a little water. Stir it into the pot.
- 5
Add the sliced bamboo shoot and slit king chilli.
- 6
Pour in the water and bring it to a boil.
- 7
Cover with a lid and simmer on low heat for 35–40 minutes until the pork is tender.
- 8
Season with salt. Simmer uncovered for 5 minutes more until the gravy thickens.
- 9
Serve hot with steamed rice.
Chef's tips
Toast the axone lightly in a dry pan before mashing for a richer flavour. Adjust the king chilli carefully as it is extremely fiery.
Ingredient substitutions
- axone → fermented natto as a distant substitute
Storage
Refrigerate in an airtight container for up to 3 days.
Reheating
Reheat gently on the stovetop until warmed through.
Common mistakes to avoid
- •Adding too much water, which dilutes the rich axone flavour.
Serving suggestions
Cooked Naga Smoked Pork with Axone?
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