Pork with Axone Fry

1. 1

   Prepare Ingredients

   • Wash the pork belly pieces thoroughly under running water.
   • Using a mortar and pestle, roughly crush the ginger and garlic cloves together to make a coarse paste.
   • Thinly slice the onion, finely chop the tomato, and slit the green chilies lengthwise.
2. 2

   Boil the Pork

   • Place the pork pieces in a heavy-bottomed pot. Add 1 cup of water, 0.5 tsp of salt, and the turmeric powder.
   • Bring to a boil over high heat, then reduce the heat to a medium-low simmer.
   • Cover the pot and cook for about 25-30 minutes, or until the pork is tender and most of the water has evaporated. Set aside.
3. 3

   Create the Axone Base

   • Heat the mustard oil in a wide pan or wok over medium heat until it's slightly smoking.
   • Add the sliced onions and sauté for 3-4 minutes until they turn soft and translucent.
   • Add the crushed ginger-garlic paste and the slit green chilies. Stir and fry for 1 minute until fragrant.
   • Add the chopped tomato and cook for 4-5 minutes, stirring occasionally, until it breaks down into a soft pulp.
   • Stir in the mashed axone paste and the optional red chili powder. Cook for 2-3 minutes, stirring continuously, to release its distinct aroma.
4. 4

   Combine and Finish

   • Add the boiled pork pieces to the pan containing the axone masala.
   • Increase the heat to medium-high. Stir everything together gently to ensure the pork is evenly coated.
   • Continue to stir-fry for 5-7 minutes, allowing the pork fat to render and the flavors to meld together. The dish should become semi-dry.
   • Taste for seasoning and add the remaining 0.5 tsp of salt if needed. Mix well.
5. 5

   Serve

   • Remove from heat and let it rest for a few minutes.
   • Serve hot with a side of steamed rice and simple boiled vegetables for a complete Naga meal.

Cuisines we love