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A classic Naga delicacy featuring tender pork stir-fried with pungent, umami-rich fermented soybeans (axone) and fiery chilies. This dish is a flavor explosion, perfect for adventurous eaters who love bold tastes.
Prepare Ingredients
Boil the Pork
Create the Axone Base
A classic Naga delicacy featuring tender pork stir-fried with pungent, umami-rich fermented soybeans (axone) and fiery chilies. This dish is a flavor explosion, perfect for adventurous eaters who love bold tastes.
This indian recipe takes 60 minutes to prepare and yields 4 servings. At 781.48 calories per serving with 15.35g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Combine and Finish
Serve
Substitute fresh pork with smoked pork for a deep, smoky flavor. You may need to boil the smoked pork a little longer to tenderize it.
Add 1/2 cup of shredded fermented bamboo shoot along with the tomatoes. This adds a tangy, crunchy element that is very traditional in Naga cuisine.
Add a handful of fresh Naga basil (Napa) leaves in the last minute of cooking for a fresh, peppery aroma that complements the pork and axone.
Pork is an excellent source of high-quality protein, which is essential for building and repairing muscle tissue, as well as overall body function.
The fermentation process used to make axone creates beneficial probiotics. These live microorganisms can help improve gut health and support a healthy digestive system.
Pork is a good source of several B vitamins, including B6 and B12, which are crucial for energy metabolism, brain function, and the formation of red blood cells.
The capsaicin in the hot chilies used in this recipe can provide a temporary boost to your metabolism and may aid in fat oxidation.
Axone (also known as Akhuni) is a fermented soybean product with a strong, pungent, umami flavor, central to Naga cuisine. You can typically find it in specialty stores that carry Northeast Indian ingredients or online.
It's a mixed bag. The dish is high in protein from pork and contains beneficial probiotics from the fermented axone, which is good for gut health. However, it is also high in fat (especially when using pork belly) and sodium, so it should be enjoyed in moderation as part of a balanced diet.
A single serving of Pork with Axone Fry contains approximately 550-650 calories, primarily due to the fatty pork and oil. The exact number can vary based on the cut of pork used.
Yes, absolutely. The strong, pungent, and earthy aroma is the signature characteristic of fermented soybeans. While it can be intense during cooking, it mellows into a deep, savory flavor in the final dish.
Certainly. You can reduce the number of green chilies or remove their seeds before slitting them. You can also omit the red chili powder to control the heat level.
Pork with Axone Fry is traditionally served hot with plain steamed rice. A side of simple boiled vegetables like mustard greens or cabbage helps balance the richness of the dish.
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