Samathu

Wash the pork pieces thoroughly. In a heavy pot, add pork without oil and cook on medium heat for 5 minutes, stirring, until the pork starts to render its fat.

Add sliced onions and cook for 5 minutes until softened.

Pound garlic and ginger together into a rough paste. Add to the pork and cook for 2 minutes.

Add turmeric powder and stir well to coat the pork.

Add the fermented soybean (axone/akhuni) and mix thoroughly. Cook for 2 minutes — the axone will release a strong, pungent aroma which mellows as it cooks.

Add water and bring to a boil. Add dried ghost peppers (whole or crushed, depending on desired heat level).

Add bamboo shoots and stir. Reduce heat to low, cover, and simmer for 25–30 minutes until the pork is tender.

Add taro leaves (or spinach) and stir them into the stew. Cook for another 5–8 minutes until the greens are wilted and tender.

Taste and adjust salt. The samathu should be a thick, hearty stew with a deep, smoky, and slightly sour flavour from the axone and bamboo shoots.

Serve hot with steamed rice.