Axone with Pork
An authentic non-vegetarian recipe from Nagaland, India
Cook Time
45 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
600g Pork belly (bone-in)
80g Axone (fermented soybean / akhuni)
4piece Naga chillies (dried or fresh)
6piece Garlic cloves (crushed)
20g Ginger (sliced)
1piece Onion (sliced)
3g Turmeric powder
6g Salt
300ml Water
15g Coriander leaves (chopped)
10 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Cut the pork belly into 4 cm pieces, keeping the bone in for flavour.
Click to mark as complete
In a heavy-bottomed pot or wok, add the pork pieces without any oil. Cook over medium-high heat, stirring occasionally, for 8–10 minutes until the fat renders out and the pork begins to brown.
Click to mark as complete
Add the sliced onion, crushed garlic, and sliced ginger. Stir and cook for 3 minutes until the onion softens.
Click to mark as complete
Add the axone (fermented soybean) to the pot. Break it up with a spoon and stir it into the pork. The axone will release a strong, pungent aroma — this is normal and will mellow during cooking.
Click to mark as complete
Add the Naga chillies (whole or roughly crushed), turmeric powder, and salt. Stir well to combine.
Click to mark as complete
Pour in the water and bring to a boil. Reduce heat to medium-low, cover, and simmer for 25–30 minutes until the pork is completely tender and the sauce has thickened.
Click to mark as complete
Remove the lid and cook on medium heat for 5 more minutes to reduce the sauce slightly. The dish should be semi-dry, not soupy.
Click to mark as complete
Taste and adjust salt. Garnish with fresh coriander leaves and serve hot with steamed rice.
Click to mark as complete
Chef's Tips
Axone (akhuni) is fermented soybean — its pungent smell is strong but transforms into a deep, savoury umami flavour during cooking. Ventilate your kitchen well.
Naga chillies are extremely hot; use fewer if you are not accustomed to high heat levels.
Cooking the pork without oil first allows the fat to render naturally, giving the dish a richer flavour.
Axone with Pork is one of the most iconic dishes of Nagaland and is central to Naga food culture and identity.
About This Dish
Axone with Pork is a traditional non-vegetarian dish from Nagaland, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Axone (akhuni) is fermented soybean — its pungent smell is strong but transforms into a deep, savoury umami flavour during cooking. Ventilate your kitchen well. - Naga chillies are extremely hot; use fewer if you are not accustomed to high heat levels. - Cooking the pork without oil first allows the fat to render naturally, giving the dish a richer flavour. - Axone with Pork is one of the most iconic dishes of Nagaland and is central to Naga food culture and identity.
Category
Non-Vegetarian
Cook Time
45 mins
Servings
4 servings
Difficulty
Medium