Naga Pork Curry

Hey friends!

I am currently at home (Guwahati, Assam) for my vacation after almost a year and I am trying out different traditional stuff in the kitchen.

Northeast has many tribes and communities and each have their distinct cuisine, however  is one common thing which makes our dishes different from the rest of India is that we add very little to no spices. The herbs used add great taste to our dishes and is rich in iron, vitamins and minerals.

I love pork therefore, instead of the usual pork fry and curry that I normally make, I thought of cooking the pork in Naga style using Akhuni (fermented soyabeans), Anishi ( dried yam leaves) and black sesame seeds.

To make this pork curry using Akhuni (fermented soyabeans), Anishi ( dried yam leaves) and black sesame seeds, do check out the steps given below:

Ingredients:

• 1/2 kg Smoked pork
• 2 tbsp of Black sesame seeds
• 1 tbsp Akhuni
• Anishi- 2 tbsp/ 2 cakes
• 4-5 gloves of garlic
• 1 ginger
• 1 tbsp Red chilly powder
• Dry red chillies
• Salt to taste

Directions:

• First roast the smoked pork (cubes) with salt and chilli.
• In a separate pan, roast black sesame seeds and then roughly pound them.
• In a pot, pour 1 or 1 1/2 cups of water and add the pork, Anishi, Akhuni, garlic, ginger, dry red chillies and salt to taste.
• While it is cooking, add the sesame seeds to the meat and cook for about 10-15 minutes.
• Once the dish is ready, serve with hot plain rice 😋