Entree: India – Nagaland – Axone (Fermented Soybean) with Pork (Stewed fermented soybean with pork and Naga aromatics)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

- 6 oz (170 g) axone (fermented soybean), chopped into small pieces
- 1 lb (454 g) pork shoulder, cut into 3/4-inch pieces
- 2 tbsp (30 ml) mustard oil
- 1 large onion, about 8 oz (225 g), sliced
- 6 cloves garlic, about 30 g, minced
- 1 tbsp (15 g) fresh ginger, minced
- 3–4 green chilies, sliced (adjust to taste)
- 1/2 cup (120 g) boiled bamboo shoot, chopped
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 tbsp (15 ml) fish sauce or 1 tsp (5 g) extra salt (optional, to deepen umami)
- 1 cup (240 ml) water or light pork stock
- 2 tbsp (8 g) fresh cilantro or local greens, chopped (optional)

Instructions

1. Rinse the axone briefly if extremely pungent, then chop into small pieces; set aside.
2. Heat mustard oil in a heavy-bottomed pot over medium heat until shimmering and fragrant.
3. Add sliced onion and cook, stirring, until softened and starting to brown, about 6–8 minutes.
4. Add garlic and ginger and cook 1–2 minutes until aromatic.
5. Increase heat to medium-high; add pork pieces and brown on all sides, about 6–8 minutes.
6. Stir in chopped axone, bamboo shoot, green chilies, turmeric, salt, and pepper; cook 2–3 minutes to combine flavors.
7. Pour in water or stock, bring to a simmer, reduce heat to low, cover, and cook until pork is tender, about 35–40 minutes. Stir occasionally and add a splash more water if too dry.
8. Taste and adjust seasoning with fish sauce or additional salt if needed. Cook uncovered 5 minutes to concentrate flavors if desired.
9. Remove from heat, stir in chopped cilantro or greens if using, and let rest 5 minutes before serving.
10. Serve hot with steamed rice and enjoy the robust, savory flavors of Nagaland.