Anishi

Soak the dried anishi (yam leaves) in warm water for 30 minutes to rehydrate. Drain and squeeze out excess water. If using whole dried leaves, break them into smaller pieces.

Soak the dried fermented bamboo shoot in water for 15 minutes to reduce its pungency. Drain and set aside.

Cut the pork belly into 3 cm cubes. If using smoked pork, cut into similar-sized pieces.

In a heavy-bottomed pot, add the pork pieces and cook over medium heat without any oil, allowing the fat to render out for 5–6 minutes.

Add the crushed garlic, sliced ginger, and dried red chillies. Stir and cook for 2 minutes.

Add the rehydrated anishi leaves and fermented bamboo shoot. Stir to combine everything.

Pour in the water and add salt. Bring to a boil, then reduce heat to low.

Cover and simmer for 20–25 minutes until the pork is tender and the anishi has softened and absorbed the flavours of the broth.

Taste and adjust salt. The dish should have a deep, earthy, slightly smoky flavour. Serve hot with steamed rice.