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Naga Pork with Axone

Pork cooked with axone (fermented soybean) — pungent, deeply savoury, the soul of Sumi Naga cooking.

Ingredients

• 750 g pork with fat, cubed
• 3 tbsp axone (fermented soybean)
• 2 tomatoes
• 2 raja mircha or green chillies
• 1 tbsp ginger, crushed
• 6 garlic cloves, crushed
• 1 bunch coriander or Naga basil
• salt to taste

Method

1. Roast the tomatoes and chillies over an open flame till charred. Mash coarsely with salt.
2. Boil the pork in 2 cups water with ginger, garlic and salt for 25 minutes.
3. Crush the axone with a little warm water into a paste.
4. Add the axone paste and the tomato–chilli mash to the pork.
5. Simmer uncovered 15–20 minutes until the gravy thickens and pork fat glistens.
6. Finish with coriander or Naga basil.

Tip: Ventilate your kitchen — axone has a strong aroma while cooking that mellows beautifully.