Entree: India – Nagaland – Hinkejvu (Smoky Naga pork stew with bamboo shoot and fermented soybean)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 1 hr

Ingredients

- 1 lb (454 g) smoked pork shoulder or neck, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) mustard oil (or neutral oil if unavailable)
- 1 large onion, thinly sliced (about 8 oz (225 g))
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2–3 dried Naga chilies (or 2–3 dried cayenne), stemmed and crushed
- 1 cup (150 g) fresh or prepared bamboo shoot, thinly sliced (if using fresh, parboil once)
- 2 tbsp (30 g) axone (fermented soybean paste)
- 1 tsp (5 g) turmeric powder
- 1 tsp (5 g) coarse salt, or to taste
- 1 cup (240 ml) water or light pork broth
- 2 tbsp (30 ml) vegetable oil (optional, to adjust heat from mustard oil)
- 2 tbsp (6 g) chopped fresh coriander (cilantro) or local greens for garnish (optional)

Instructions

1. Heat the mustard oil in a heavy-bottomed pot over medium heat until it shimmers and the raw oil smell has mellowed, about 1–2 minutes.
2. Add the smoked pork cubes and brown on all sides, 6–8 minutes, stirring occasionally to render some fat and deepen color.
3. Push the pork to the side, add sliced onion and sauté until translucent and starting to brown, about 5 minutes. Mix with the pork.
4. Stir in minced garlic, ginger, crushed dried chilies, and turmeric; cook 1–2 minutes until aromatic.
5. Add the bamboo shoot and axone, stirring to combine so the fermented paste coats the meat and vegetables.
6. Pour in 1 cup (240 ml) water or light pork broth, bring to a gentle simmer, cover, and cook until pork is tender and flavors have melded, about 25–35 minutes. Add more water if a thinner consistency is desired.
7. Taste and adjust salt and heat. If the mustard oil flavor is too strong, stir in up to 2 tbsp (30 ml) vegetable oil to mellow the dish.
8. Garnish with chopped coriander or local greens if using, and serve hot with steamed rice or roasted maize.