Axone
Veg
Vegan
Naga fermented soybean paste — whole soybeans wrapped in leaves and fermented for several days until they become intensely pungent, sticky, and deeply savoury. The defining flavour agent of Naga cooking, used to season pork, chicken, dried fish, and vegetable stews; a small amount transforms any preparation. Also called akhuni; the most important condiment on the Naga table.
Cuisines
Naga
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 45 min
Total: 60 min
2-3 servings
Ingredients
| 200 grams | axone (fermented soybean) |
| 300 grams | pork belly |
| 1 medium | onion, sliced |
| 2 cloves | garlic, minced |
| 1 inch | ginger, minced |
| 2 cups | water |
| 2 tablespoons | vegetable oil |
| 1 teaspoon | salt |
| 1 teaspoon | chili powder |
| 1 tablespoon | bamboo shoot (optional) |
Instructions
- 1 Heat the vegetable oil in a pot over medium heat.
- 2 Add the sliced onion and sauté until translucent.
- 3 Stir in the garlic and ginger, and cook until fragrant.
- 4 Add the pork belly and cook until it starts to brown.
- 5 Mix in the axone and stir well.
- 6 Pour in the water and bring to a boil.
- 7 Reduce the heat to low, cover, and simmer for about 30 minutes.
- 8 Add salt and chili powder, adjusting to taste.
- 9 If using, add the bamboo shoot and cook for another 10 minutes.
- 10 Serve hot with steamed rice.
Tips
For a more intense flavor, ferment the axone longer before cooking.