Entree: India – Nagaland – Anishi (Fermented Yam Leaves) with Pork (Stewed pork cooked with tangy fermented yam leaves, a traditional Naga preparation)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

- 1 lb (454 g) pork shoulder, cut into 1-inch pieces
- 2 tbsp (30 ml) mustard oil or vegetable oil
- 1 medium onion, about 6 oz (170 g), thinly sliced
- 3 cloves garlic, minced (about 0.2 oz / 6 g)
- 1 inch (2.5 cm) fresh ginger, minced (about 0.4 oz / 12 g)
- 2 green chiles, slit (adjust to taste)
- 2 cups (200 g) anishi (fermented yam leaves), roughly chopped
- 1 cup (240 ml) water or pork stock
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) vinegar (optional, to brighten if anishi is mild)
- 2 tbsp (30 ml) chopped fresh cilantro or spring onions for garnish (optional)

Instructions

1. Heat the mustard oil in a heavy-bottomed pot over medium-high heat until shimmering. Add the pork pieces in a single layer and brown on all sides, about 6–8 minutes; work in batches if necessary. Remove browned pork and set aside.
2. Reduce heat to medium, add the sliced onion and sauté until soft and beginning to brown, about 6 minutes. Add the garlic and ginger and cook 1 minute more until fragrant.
3. Return the browned pork to the pot. Stir in the turmeric, black pepper, and salt; toss to coat the meat in the aromatics.
4. Add the chopped anishi to the pot and pour in the water or stock. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 45–60 minutes until the pork is tender and the flavors have melded. Stir occasionally and add a splash more water if the pot becomes too dry.
5. Taste and adjust seasoning; add the vinegar if the anishi needs a touch of brightness. Cook uncovered 5–10 minutes to thicken the sauce slightly if desired.
6. Serve hot garnished with chopped cilantro or spring onions alongside steamed rice or local flatbreads.