Authentic Nagaland Axone Smoked Pork with Ghost Chili
A robust and intensely flavorful delicacy from Nagaland featuring smoked pork cooked with fermented soybean paste and fiery bhut jolokia. This earthy preparation delivers a bold, unforgettable punch of authentic tribal flavors.
70min
Total Time
4
Servings
Naga
Cuisine
Recipe
1
In a heavy-bottomed pot, boil the smoked pork pieces with a cup of water for about 10 minutes to render excess fat and soften the meat.
2
Drain any excess oil if necessary, then add the crushed garlic, pounded ginger, and sliced onions directly to the pot.
3
Sauté the mixture over medium heat until the onions turn translucent and release their natural sweetness.
4
Stir in the chopped tomatoes and cook until they break down into a thick base.
5
Add the axone (fermented soybean paste) and mix thoroughly, allowing its distinct aroma to release into the pork.
6
Drop in the slit ghost chilis (raja mircha) for that characteristic fiery kick, adjusting the heat level carefully.
7
Pour in the remaining water, bring the curry to a rolling boil, then cover and simmer on low heat for 30 minutes until the pork is tender and absorbs all the flavors.
8
Check for salt, turn off the heat, and serve hot with steamed sticky rice.
Ingredients
500 grams smoked pork belly, cut into bite-sized pieces
3 tablespoons axone (fermented soybean paste)
2 fresh raja mircha (ghost chili), slit
4 cloves garlic, crushed
1-inch piece ginger, pounded
2 medium tomatoes, chopped
1 onion, finely sliced
Salt to taste
2 cups water
*This AI-generated recipe may contain inaccuracies.