Northeast India Pork with Axone

Ingredients

• 800g pork shoulder, cut into 3cm cubes
• 150g axone (fermented soybean, fresh or bottled), roughly mashed
• 100g onion, sliced
• 30g ginger, sliced thin
• 8 garlic cloves, crushed
• 6 green chilies, slit lengthwise
• 12g coriander seeds, crushed
• 8g black peppercorns, crushed
• 10g kosher salt
• 5g turmeric powder
• 30ml vegetable oil
• 400ml water

Method

1. 1
   Heat oil in heavy-bottomed pot over medium-high heat; add crushed coriander seeds and black peppercorns, bloom 45 seconds until fragrant.
2. 2
   Add sliced onion; cook 4 minutes until translucent, then add ginger slices and crushed garlic, cook 2 minutes.
3. 3
   Add turmeric powder; bloom 30 seconds, then add pork pieces and stir to coat evenly.
4. 4
   Sear pork 5 minutes without browning, stirring occasionally.
5. 5
   Pour water into pot; bring to boil, then reduce to simmer, cover, and cook 30 minutes until pork is mostly tender.
6. 6
   Stir in mashed axone, green chilies, and salt; simmer uncovered 10 minutes until sauce slightly reduces and flavors meld.
7. 7
   Adjust salt and axone intensity as needed; serve hot with rice or flatbread.