Authentic Nagaland Anishi Pork with Sticky Rice
A robust and smoky delicacy featuring smoked pork simmered with fermented yam leaves, capturing the true essence of Naga tribal cuisine. Served alongside comforting warm sticky rice for an unforgettable hearty meal.
80min
Total Time
4
Servings
Naga
Cuisine
Recipe
1
In a heavy-bottomed pot, dry roast the anishi paste for a couple of minutes until aromatic, then set aside.
2
Add the smoked pork belly pieces to the same pot and render out the fat over medium heat until slightly browned.
3
Toss in the chopped onions, crushed garlic, and grated ginger, sautéing until the aromatics soften.
4
Stir in the roasted anishi paste and the whole dry ghost peppers, coating the pork thoroughly.
5
Pour in the water, bring to a boil, then reduce the heat to low, cover, and simmer for 40 minutes until the pork is tender and the broth thickens.
6
Season with salt as needed, keeping in mind the natural saltiness of the smoked meat.
7
Serve hot in bowls alongside freshly steamed sticky rice.
Ingredients
500g smoked pork belly, cut into bite-sized chunks
4 tablespoons anishi paste (fermented yam leaves)
3-4 dry ghost peppers (bhut jolokia) or to taste
1 large onion, finely chopped
4 cloves garlic, crushed
1-inch ginger, grated
Salt to taste
3 cups water
2 cups sticky rice, soaked and steamed
*This AI-generated recipe may contain inaccuracies.