Axone (Fermented Soybean) PorkAxone
Video: Masterchef Nayanjyoti (YouTube)
Axone — known in Nagamese as akhuni — is fermented soybean paste that sits at the center of Naga cooking the way fish sauce sits at the center of Thai cuisine: foundational, irreplaceable, and impossible to describe to the uninitiated. Paired with smoked pork and bamboo shoots, it delivers a broth that is rich, funky, and layered in a way that builds on every spoonful. The dish is a staple at Naga community meals and festivals, traditionally cooked over wood fires in earthen pots, and the version here keeps that same no-fuss confidence — few aromatics, long heat, and complete trust in the ingredients.
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Ingredients
- ▪smoked or dried pork, cut into 2-inch pieces700 g
- ▪axone (fermented soybean paste, also sold as akhuni)3 tbsp
- ▪bamboo shoots, sliced (fresh or fermented)150 g (about 1 cup)
- ▪Naga king chillies (raja mircha / bhut jolokia), whole4 to 6
- ▪garlic cloves, lightly crushed8 cloves
- ▪fresh ginger, sliced into coinsa 2-inch piece
- ▪onion, roughly chopped1 large
- ▪turmeric powderquarter tsp
- ▪neutral cooking oil1 tbsp
- ▪water2 cups
- ▪saltto taste (use sparingly — axone and smoked pork are both already salty)
- Axone (akhuni) is available from Northeastern Indian specialty stores in Delhi, Mumbai, and Bengaluru, and from online retailers — search for 'akhuni paste' or 'Naga fermented soybean.' In the US and UK, Japanese natto is the closest shelf-stable substitute but is far milder; stir in a teaspoon of dark miso alongside natto to add some of axone's depth.
- Smoked pork is stocked at Northeastern Indian grocery shops and some specialty butchers. Outside India, smoked ham hock, smoked ribs, or lardons all work. For fresh pork (belly or shoulder) with no access to smoked product, add a few drops of liquid smoke and extend the simmer time by 20 minutes.
- Naga king chillies rank among the hottest chillies in the world — handle with care and reduce to 1 or 2 pieces if cooking for those not accustomed to extreme heat. Bird's eye chillies make a reasonable substitute for heat without the same floral quality; dried Kashmiri chillies give colour and mild warmth if you want the dish more accessible.
Method
- 1If using dried bamboo shoots, soak in cold water overnight, then drain and rinse thoroughly. If using fresh bamboo shoots, boil in unsalted water for 20 minutes, drain, and rinse well before using to remove natural bitterness.
- 2Heat oil in a heavy pot or wok over medium-high heat. Add the onion and cook until softened and just translucent, about 4 minutes.
- 3Add garlic and ginger, stir for 1 minute until fragrant.
- 4Add the smoked pork pieces and cook for 3 to 4 minutes, turning so each piece picks up a little colour on the outside.
- 5Add the axone and stir it through the pork until everything is evenly coated. Let it cook for 2 to 3 minutes — the paste darkens slightly and its character mellows from raw and sharp to something deeper. Keep a window open; the aroma at this stage is very direct.
- 6Add the bamboo shoots, Naga king chillies, turmeric, and water. Stir well, scraping up anything stuck to the bottom of the pot.
- 7Bring to a boil, then reduce heat to low, cover, and simmer for 45 to 60 minutes until the pork is completely tender and the broth has reduced to a dark, intensely flavoured gravy. Check and stir every 15 minutes, adding a splash of water if it looks like it is catching.
- 8Taste the broth before adding any salt — the axone and smoked pork carry significant salinity on their own. Adjust only if the dish genuinely needs it. Serve in deep bowls over steamed rice, with the whole king chillies on the side for those who want the full heat.
A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.