Nagaland Naga Pork Bamboo Shoot Axone Triple Preparation

Method

1. 1

   Place pork in a heavy pot with 2 cups water.

2. 2

   Bring to a boil. Skim foam thoroughly.

3. 3

   Add crushed garlic, sliced ginger and Naga chillies.

4. 4

   Cover and cook on medium for 20 minutes.

5. 5

   Add fermented bamboo shoot. Stir.

6. 6

   Add axone. Stir well — both the bamboo sourness and the axone umami will layer into the broth simultaneously.

7. 7

   Continue simmering covered on medium-low for 30 to 35 more minutes until pork is completely tender.

8. 8

   Uncover. Cook 5 to 8 minutes until the broth concentrates slightly.

9. 9

   Season with salt — taste carefully as both bamboo and axone contribute saltiness.

10. 10

    The finished preparation should be a harmonious combination of sour (bamboo), intense umami (axone), smoky-pungent (Naga chilli), and the deep richness of slow-cooked pork.