Authentic Nagaland Anishi Pork Curry
A deeply aromatic and rustic delicacy from Nagaland featuring tender pork simmered with fermented yam leaves, creating a uniquely smoky and earthy flavor profile.
75min
Total Time
4
Servings
Naga
Cuisine
Recipe
1
Heat a heavy-bottomed pot over medium heat and add the pork pieces, rendering the natural fat until they turn light brown.
2
Remove excess fat if necessary, then add chopped onions, crushed garlic, and grated ginger to the pot, sautéing until translucent.
3
Stir in the anishi paste and dry red chillies, mixing thoroughly with the pork to coat evenly.
4
Pour in the water, bring the mixture to a boil, then reduce the heat to low.
5
Cover and simmer for about 40 to 45 minutes, stirring occasionally, until the pork is fork-tender and the gravy thickens into a rich consistency.
6
Season with salt to taste and serve hot with steamed white rice.
Ingredients
500g pork belly, cut into bite-sized pieces
4 tablespoons anishi (fermented yam leaves paste)
2 onions, finely chopped
4 cloves garlic, crushed
1 inch ginger, grated
3-4 dry red chillies
Salt to taste
3 cups water
*This AI-generated recipe may contain inaccuracies.