Awoshi Kipiki Ngo Axone

Recipe by

Chef Joel Basumatrai

Total Time:
60 mins

Serves: 4

Nutrition facts:

240 calories, 9 grams fat

Category: Non-Vegetarian Recipe

Course: Drinks Recipe Recipe

Cuisine: Indian Recipe

Technique: Boil Recipe

Difficulty: Medium

Naga Pork Curry Recipe isn't just a masterpiece of aromas and taste, but the best Indian Slow Food dishes that represent Naga's acute will to remain unmastered!

A synonym of Naga Cuisine today, the iconic Naga Pork Curry is a simple 6-ingredient wonder that has appealed to taste across the world.

The trick in learning how to make a good pork curry is to cook it right. Traditionally, cooking the pork is done without any water in an earthen pot until the fat in the pork comes out naturally and floats in the water as oil. This is a sign that the pork has crisped enough to give that bite and succulent enough to take the natural flavours of other ingredients.

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Ingredients

1 kg - Smoked pork
200 gms - Fermented soya bean (akhuni)
10 nos - Dried red Chilli (you can use Naga chillies as well)
20 nos - Mejenga seeds (roasted and powdered)
10 gms - Ginger (pounded and chopped)
Salt to taste

How to Make Awoshi Kipiki Ngo Axone

Wash smoked pork with hot water and cut into big pieces.
In a pot mix the wash pork, fermented soya bean, chillies and salt in sufficient water and put it on the fire to cook.
After a few minutes, remove the whole red chilli and ground it.
When the meat is tender, add crushed ginger, chilli and mejenga seeds.
Boil it for few minutes more.
Serve with hot steamed rice.
Garnish with fried mejenga seed for added flavour.

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