Nagaland Wild Boar Foraged Herb Naga Forest Preparation

Ingredients

• 1 kg wild boar or domestic pork (wild boar is leaner and firmer; substitute with pork shoulder for a more accessible result)
• 3 tbsp fermented bamboo shoot
• 4 garlic cloves — crushed
• 1.5 inch ginger — sliced
• 2 Naga chillies (dried or fresh)
• 1 tbsp axone
• 2 cups water
• Any available mountain herbs: wild mustard leaves, water dropwort, or other local aromatics
• Salt

Method

1. Cut wild boar into 4 cm pieces. Place in a heavy pot with 2 cups water.
2. Bring to a boil. Skim foam thoroughly — wild boar requires more thorough skimming than domestic pork.
3. Add crushed garlic, sliced ginger and Naga chillies.
4. Cover and cook on medium for 40 minutes — wild boar takes significantly longer than pork.
5. Add fermented bamboo shoot and axone. Stir.
6. Add available mountain herbs. Continue cooking covered on medium-low for 35 to 40 more minutes until the wild boar is completely tender.
7. Uncover. Cook 10 more minutes to concentrate the broth.
8. Season with salt.