Smoked Pork with Bamboo Shoot

Rinse the smoked pork chunks under cold water to remove excess smokiness. If the pork is very salty from smoking, soak in cold water for 30 minutes and drain.

Rinse the fermented bamboo shoot thoroughly under running water to reduce its strong fermented smell. Squeeze out excess liquid.

In a heavy-bottomed pot or clay pot, add the smoked pork chunks without any oil — the pork will render its own fat.

Cook the pork over medium heat for 5–7 minutes, stirring occasionally, until it begins to brown and release fat.

Add crushed garlic, sliced ginger, and chopped onion. Stir and cook for 3–4 minutes until the onion softens.

Add the dried Naga king chillies (whole or broken). These are extremely hot — adjust quantity to your heat tolerance.

Add the fermented bamboo shoot and axone (fermented soybean). Stir to combine all ingredients.

Pour in water and bring to a boil. Reduce heat to low, cover, and simmer for 35–40 minutes until the pork is very tender and the flavours have melded deeply.

Taste and adjust salt — the smoked pork and axone are already salty, so add carefully.

Garnish with chopped spring onions and serve hot with steamed rice.