Axone Pork
Pork belly or ribs slow-cooked with axone (akhuni) — fermented soybean paste — dried red chilli, ginger, and garlic until the fat renders and the pungent, umami-heavy axone coats every piece of meat. The single most important Naga flavour combination: the fermented soybean's sulphurous depth transforms fatty pork into something with no equivalent in mainland Indian cooking.
Cuisines
Naga
Best for
Lunch
Dinner
Build a full meal around Axone Pork
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 45 min
Total: 60 min
2-3 servings
Ingredients
|
500 grams | Pork belly |
|
100 grams | Fermented Soybean |
|
1 medium | Onion , sliced |
|
2 cloves | Garlic , minced |
|
1 inch | Ginger , minced |
|
2 | Green Chili , slit |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Turmeric powder |
|
1 cup | Water |
|
— | Salt , to taste |
Instructions
- 1 Cut the pork belly into bite-sized pieces and set aside.
- 2 In a pot, add the pork belly pieces and cook on medium heat until they start to release their fat.
- 3 Add the sliced onion, minced garlic, and ginger to the pot. Sauté until the onion becomes translucent.
- 4 Mix in the axone and stir well with the pork and onion mixture.
- 5 Add the slit green chilies, red chili powder, turmeric powder, and salt. Stir to combine.
- 6 Pour in the water and bring the mixture to a boil.
- 7 Lower the heat, cover, and let it simmer for about 30 minutes or until the pork is tender and the flavors have melded together.
- 8 Adjust seasoning as needed and serve hot with steamed rice.
Tips
For a smokier flavor, you can slightly roast the axone before adding it to the dish.