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Naga Pork with Anishi

An Ao Naga treasure — pork cooked with anishi, fermented and smoked yam leaf cakes, for a deep, smoky, savoury gravy.

Ingredients

• 750 g pork with fat, cubed
• 2 anishi cakes (fermented yam leaf)
• 2 tomatoes, chopped
• 1 raja mircha or 4 green chillies
• 1 tbsp ginger, crushed
• 6 garlic cloves, crushed
• salt to taste

Method

1. Boil the pork with ginger, garlic and salt in 2 cups water for 25 minutes.
2. Break the anishi cakes into pieces and soak in ½ cup warm water for 10 minutes, then mash into a paste.
3. Add tomatoes and chilli to the pork and cook till the tomatoes melt.
4. Stir in the anishi paste and simmer uncovered for 15 minutes until the gravy turns thick and dark.
5. Serve hot with plain rice.

Tip: Anishi is sold as dark round cakes in Naga markets — it keeps for months.