Axone with Pork

Cut the pork belly into 4 cm pieces, keeping the bone in for flavour.

In a heavy-bottomed pot or wok, add the pork pieces without any oil. Cook over medium-high heat, stirring occasionally, for 8–10 minutes until the fat renders out and the pork begins to brown.

Add the sliced onion, crushed garlic, and sliced ginger. Stir and cook for 3 minutes until the onion softens.

Add the axone (fermented soybean) to the pot. Break it up with a spoon and stir it into the pork. The axone will release a strong, pungent aroma — this is normal and will mellow during cooking.

Add the Naga chillies (whole or roughly crushed), turmeric powder, and salt. Stir well to combine.

Pour in the water and bring to a boil. Reduce heat to medium-low, cover, and simmer for 25–30 minutes until the pork is completely tender and the sauce has thickened.

Remove the lid and cook on medium heat for 5 more minutes to reduce the sauce slightly. The dish should be semi-dry, not soupy.

Taste and adjust salt. Garnish with fresh coriander leaves and serve hot with steamed rice.