Authentic Nagaland Smoked Pork with Warm Axone and Steamed Rice
A deeply aromatic and earthy delicacy from Nagaland featuring tender smoked pork slow-cooked with fermented soybean paste and fiery Raja Mircha. This robust dish offers a distinct smoky flavor profile that pairs wonderfully with a steaming bowl of sticky white rice.
70min
Total Time
4
Servings
Naga
Cuisine
Recipe
1
Boil the smoked pork chunks in a heavy-bottomed pot with 2 cups of water for about 15 minutes to soften the meat and render excess fat.
2
Drain the semi-cooked pork and set aside, reserving the broth.
3
In a dry pan or the same pot, sauté the sliced onions, crushed garlic, and ginger until translucent and fragrant.
4
Add the chopped tomatoes and cook until they turn mushy and blend into a paste.
5
Stir in the axone paste and dry red chillies or crushed ghost peppers, mixing well with the tomato-onion base.
6
Add the boiled smoked pork pieces into the pot and toss them thoroughly to coat with the spiced fermented paste.
7
Pour in the reserved pork broth and remaining water, season with salt, and bring to a rolling boil.
8
Reduce heat to low, cover with a lid, and simmer for 30 minutes until the pork is tender and the gravy thickens.
9
Serve hot alongside a generous portion of steaming sticky rice.
Ingredients
500g smoked pork, cut into bite-sized chunks
3 tablespoons axone (fermented soybean paste)
4-5 dry red chillies or 2 fresh ghost peppers (Raja Mircha)
2 medium tomatoes, finely chopped
1 large onion, sliced
4 cloves garlic, crushed
1 inch ginger, julienned
Salt to taste
3 cups water
*This AI-generated recipe may contain inaccuracies.