Entree: India – Nagaland – Pork with Anishi (Slow-cooked Naga pork braised with anishi, a fermented taro leaf paste)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
1 hr 30 min
Total
1 hr 50 min
Ingredients
- 2 lb (900 g) pork shoulder, cut into 1-inch pieces
- 1 cup (240 g) anishi (fermented taro leaf paste)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, sliced — about 8 oz (225 g)
- 6 cloves garlic, smashed — about 1.5 oz (45 g)
- 1 inch (25 g) piece fresh ginger, sliced
- 4–6 dried red chilies (Naga or other hot dried chilies) or 3 fresh long chilies
- 1 tsp (5 g) turmeric powder
- 1 tsp (5 g) coarse salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 bay leaf
- 1 cup (240 ml) water, plus more as needed
- 2 tbsp (30 ml) oil or reserved pork fat for finishing
- 2 scallions, thinly sliced for garnish — about 1 oz (30 g)
Instructions
1. Heat 2 tbsp (30 ml) vegetable oil in a heavy pot over medium-high heat. Add the pork pieces in a single layer and brown on all sides, working in batches if necessary, about 6–8 minutes per batch. Remove browned pork and set aside.
2. In the same pot, add the sliced onion, garlic, and ginger. Sauté until softened and beginning to color, about 5–7 minutes. Stir in turmeric, black pepper, and bay leaf and cook for 1 minute.
3. Return the browned pork to the pot. Add the anishi and dried chilies, then pour in 1 cup (240 ml) water, stirring to combine and dissolve any browned bits. Bring to a simmer.
4. Reduce heat to low, cover, and cook gently until pork is tender and nearly falling apart, about 1 to 1 1/2 hours. Check occasionally and add a few tablespoons of water if the mixture becomes too dry.
5. Uncover, increase heat to medium, and simmer until the sauce reduces to a thick, cohesive coating on the pork, about 10–15 minutes. Taste and adjust salt or heat by adding chopped fresh chilies if desired.
6. Swirl in 2 tbsp (30 ml) oil or reserved pork fat for gloss and richness. Garnish with sliced scallions and serve hot with steamed rice or local flatbreads.
