Authentic Nagaland Axone Smoked Pork with Warm Sticky Rice
A deeply aromatic and pungent delicacy from Naga cuisine featuring fermented soybean and rich smoked pork. Served piping hot with sticky rice, this rustic dish offers an unforgettable explosion of bold, earthy flavours.
70min
Total Time
4
Servings
Naga
Cuisine
Recipe
1
In a heavy-bottomed pot, dry roast the smoked pork pieces on medium heat for about 5 to 7 minutes until the fat begins to render slightly.
2
Add the sliced onions, minced garlic, and ginger to the pot, sautéing until the onions turn translucent.
3
Stir in the chopped tomatoes and continue cooking until they soften and blend into the meat.
4
Incorporate the axone paste and the Raja Mircha chilis, mixing thoroughly to coat the pork and releasing the distinct fermented aroma.
5
Pour in the water, season with salt sparingly keeping in mind the axone's natural saltiness, and bring the mixture to a rolling boil.
6
Reduce the heat to low, cover with a tight-fitting lid, and simmer for 35 to 40 minutes until the pork is tender and the broth is rich.
7
Remove from heat and serve hot alongside freshly steamed sticky rice.
Ingredients
500g smoked pork belly, cut into bite-sized chunks
3 tablespoons axone (fermented soybean paste)
6-8 dry Raja Mircha (ghost peppers), whole or slit
2 large tomatoes, roughly chopped
2 medium onions, sliced
4 cloves garlic, minced
1 inch ginger, julienned
1.5 cups water
Salt to taste
4 cups cooked sticky rice
*This AI-generated recipe may contain inaccuracies.