Pork slow-cooked with axone (fermented soybean) — the definitive Naga preparation where the funky, intensely umami fermented soybean creates a deeply characteristic flavour.
Ingredients
600g pork belly or shoulder — cut into 3 cm pieces
3 tbsp axone (fermented soybean — Nagaland's most important condiment; available at Northeast Indian stores; substitute with a small amount of natto or dark miso for a different but functional result)
4 garlic cloves — roughly crushed
1 inch ginger — sliced
2 dried Naga chillies (bhut jolokia or ghost pepper — use with extreme caution; substitute with 1/4 tsp cayenne if unavailable)
2 cups water
1 tsp salt
Method
Place pork pieces in a heavy pot with 2 cups water.
Bring to a boil. Skim any foam.
Add crushed garlic, sliced ginger and dried Naga chillies.
Reduce to medium. Cover and cook 25 minutes until pork is beginning to soften.
Add axone. Stir well — the axone will dissolve partially into the broth, creating a dark, intensely fragrant base.
Continue simmering covered on medium-low for 20 to 25 more minutes until pork is completely tender.
Uncover. Cook on medium 5 minutes to concentrate the broth slightly.
Season with salt. The preparation should be intensely savoury and fragrant from the axone, with the pork falling apart.