Nagaland Smoked Pork Anishi Yam Leaf Fermented Preparation

Method

1. 1

   Rehydrate anishi by soaking in 1/2 cup warm water for 15 minutes until softened. Crumble or chop finely.

2. 2

   Rinse the smoked pork pieces briefly under cold water to remove surface ash or excess smokiness.

3. 3

   Place smoked pork in a pot with 2 cups water.

4. 4

   Bring to a boil. Skim foam. Add crushed garlic, sliced ginger and dried Naga chillies.

5. 5

   Add the rehydrated anishi. Stir — the anishi will begin to dissolve and darken the broth dramatically.

6. 6

   Reduce to medium-low. Simmer covered for 30 to 35 minutes until smoked pork is completely tender and the anishi has fully melded into a deeply funky, complex broth.

7. 7

   Uncover. Cook 5 minutes to concentrate.

8. 8

   Season with salt. Serve with sticky rice.