Anishi Pork
Dried, pressed taro leaf cakes (anishi) cooked with pork — the taro leaves are blanched, pressed, and dried in the sun until they compact into dense, dark-green blocks that are then simmered with pork pieces, dried chilli, and ginger. An Ao Naga speciality with an earthy, slightly bitter flavour from the fermented leaf; the anishi dissolves into the sauce as it cooks.
Cuisines
Naga
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 45 min
Total: 60 min
2-3 servings
Ingredients
| 300 grams | pork belly, cut into cubes |
| 2 pieces | anishi (fermented yam leaves) |
| 2 tablespoons | mustard oil |
| 1 teaspoon | red chili powder |
| 1 | onion, finely chopped |
| 1 | tomato, chopped |
| 2 cloves | garlic, minced |
| 1 inch | ginger, minced |
| 1 teaspoon | salt |
| 1 cup | water |
| 1 teaspoon | black pepper powder |
Instructions
- 1 Heat mustard oil in a pan over medium heat.
- 2 Add chopped onions and sauté until golden brown.
- 3 Add minced garlic and ginger, and sauté for another minute.
- 4 Add chopped tomatoes and cook until they soften.
- 5 Add the pork cubes and sauté until they are browned on all sides.
- 6 Stir in the red chili powder, salt, and black pepper powder.
- 7 Add the anishi and mix well with the pork.
- 8 Pour in the water, cover the pan, and let it simmer for 30-35 minutes or until the pork is tender.
- 9 Check seasoning and adjust if necessary before serving.
Tips
Anishi can be quite strong in flavor, so adjust the quantity to your taste.