Pork with axone
Pork with axone, from above
Non vegNagaland

Pork with axone

Pork cooked with axone, fermented soybean. Pungent, deep and very Naga.

70 minTime
29 gProtein each
hotSpice
The smell of home2 chapters · 1 min read

Make it your way

Grandma's wayPork, axone, tomato. The smell of a Naga kitchen.
The original
426kcalsame
29 gproteinsame
2 gfibresame
70minutessame

Pork with axone as Nagaland makes it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Pork600 g, cubed
Fermented soybean1 axone cake, about 4 tbsp
Tomato2 medium, chopped
Ginger5 cm, crushed
Garlic8 cloves, crushed
Green chilli3, slit
Dried red chilli1 raja mircha or 2 dried chillies
Saltto taste
Water1⅔ cups

Method

4 steps
  1. 1Cook the pork in a pot with a splash of water and salt until the fat renders.
  2. 2Add ginger, garlic and chillies and stir for 2 minutes.
  3. 3Add tomatoes and cook until soft, then the axone mashed in a little water.
  4. 4Add water and simmer covered until the pork is tender and the gravy thick.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Make it a meal

What goes with Pork with axone: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
On the side Hinkejvu40 min
On the side Coconut chutney10 min
To drink Kokum sharbat25 min
Something sweet Puran poli90 min
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