Smoked Pork Axone Pickle / Axone With Pork Pickle / Naga Smoked Pork Pickle

Are you a fan of North Eastern food?
This Smoked Pork Axone Pickle will leave you drooling. Pork meat which are smoked dried in traditional naga way are seasoned in the traditional naga style and intense flavor is enhanced with basic spices, axone (fermented soyabean) and the very popular and one of the hottest chilly “Raja Mircha” without any additional preservatives.

It is obvious and many are aware about the popularity of pork dishes in Nagaland and how pork is an integral part of the Nagas. You will find varieties of it in its many forms – smoked, fresh, fermented, cooked with bamboo shoots, various vegetables, with axone (fermented soya beans), roasted, crispy fried or pickled!

ABOUT NAGA PORK PICKLE

Naga pork pickle is a very popular meat pickle which is not only famous in Nagaland but the entire of North East India. No wonder it is the most favored meat item in Nagaland.

Since childhood we’ve been enjoying lip smacking pork dishes at home, the recipes of which have been passed down as a prized family tradition. When you’re away from home this pork pickle is a great saver. Many nagas residing outside the state, never misses to pack these pickles to take with them whenever they visit home.

This pork pickle is for all the pork lovers and especially for those who are a fan of naga food. Pork with axone pickle is another mouthwatering pork concoction that is guaranteed to satisfy your needs! When smoked pork is combined with king chillies aka Ghost Chillies aka Bhut Jolokia and fermented soya bean, you truly have something wonderful for your taste buds.

WHAT IS AXONE?

Axone is fermented soya bean. It is one of the most common ingredient found in almost every naga household in Nagaland. The word Axone is from Sumi dialect. It is called by different names by different tribes. But we come across a common name of Axone as Akhuni which has no meaning at all. Akhuni is the bastardised version of pronouncing it. It is said and believed that Sema tribe of Nagaland makes the best Axone. However, axone is also prepared by other tribes especially Tenyimi tribes of Nagaland with more pungent aroma, moist and mushy. The variation lies in the stink level. The sumi tribe variation of Axone is usually dryer and not as pungent in aroma as it is from the Tenyimi tribes.

The nagas use Axone in many dishes to enhance the flavor of the dishes; some of which are in fresh and smoked pork dishes, stews, mixed vegetables dishes both dry and curry version, snails, chutneys, pickles etc.

WHY TRY THIS NAGA PORK PICKLE?

This pork pickle with axone (akhuni) is fully packed with naga flavours and you’ll be hit by the smoky smell of the pork pieces combined with the pungent flavor of the ghost chillies, naga ginger, fermented soya bean and mejenga seeds (sichuan peppercorns). I bet your mouth will start salivating right away!

This homemade and home smoked pork pickle is a true comfort food and a life saver when there is nothing much else on the dinner table to go with your plate of rice. If you are a food connoisseur and want the right blend of home made food in a bottle, you’ve come to the right place. It is perfectly blended with the most flavoursome spices. Its spicy, hot and flavorful taste will always make you want some more. Of course the spice level can be adjusted as per your heat preference and tolerance level.

Its a versatile accompaniment, which can be had with rice, breads, flatbreads, salads, sprinkle some over your favorite ramen or noodles, use as stuffings in breads, just eat it as a snack or even as an appetiser with your favourite drink! I swear this is one of the best chakna 😜

LETS TALK INGREDIENTS

The ingredients used to make naga smoked pork axone pickle are as below:

▪︎ Smoked Pork – I have used home smoked pork which is done in traditional naga style. In this recipe I have used the smoked pork with both fats and meat.

▪︎ Axone – Axone is fermented soya bean, one of the most common ingredient found in almost every naga household in Nagaland. It has it’s own unique taste and pungent flavor.

▪︎ Naga Ginger – Local ginger grown in the hill areas of Nagaland. It is used as a spice or for medicinal purpose. Naga ginger is very spicy, aromatic and has a more pungent flavor and has a completely different aroma than the common ginger.

▪︎ Garlic – Used the small variety of Indian garlic. It imparts more flavor compared to the Chinese garlic.

▪︎ Raja Mircha – Raja Mircha is the hottest chilly found in the many North Eastern States. Once upon a time it was known as the hottest chilly of the world and finds a mention in Guinness Book Of World Records as the hottest chilly in the world. The king chilly is known for its pungency, aroma & hotness: and thus credited for adding that extra bit of zest to the cuisine of this region.

▪︎ Chilly flakes – I have used homemade chilly flakes. Local dry red chillies sun dried and pounded with hand.

▪︎ Mejenga seeds – It is called as Mongmong jang in Ao Naga dialect. It is a variety of sichuan peppercorns and also a popular spice used by the Nagas.

▪︎ Mustard oil – I feel mustard oil is best for pickles and oil based chutneys which enhances the taste and aroma of the dish. Hence used mustard oil.

LETS BRIEFLY SEE HOW TO MAKE SMOKED PORK AXONE PICKLE

We’ll start by cooking the smoked meat with raja mircha seasoned with salt. Next the cooked pork are shredded or cubed to bite sized. In heated oil fry the crushed ginger and garlic first for a minute followed red chilly flakes. Then fry the pork pieces for about 10 minutes. Add the axone, mix well and fry for about 5-10 minutes. Finish it off by adding the crushed sichuan peppercorns, if using vinegar add at this stage, give a quick stir and take off the heat. Let it cool down completely and store in a sterilized airtight glass container or jar. Isn’t it that simple, easy and fast?

MORE PICKLE RECIPES YOU’LL LOVE TO TRY

▪︎ Naga Pork Pickle

▪︎ Naga Beef Pickle

▪︎ Raja Mircha Pickle

NAGA CHUTNEYS AND SAUCES YOU MIGHT LIKE TO TRY

▪︎ Raja Mircha Chutney

▪︎ Raja Mircha Sauce / Dip / Marinade

▪︎ Dry Prawns Chutney

More North Eastern Cuisine recipes you’ll love ● North East India Cuisine

So wait no more as I present to you smoked pork with axone pickle recipe. Hope you will love to try this exotic naga pork pickle recipe and enjoy it as much as we do. I can’t wait to hear what you think of this recipe. Do share your thoughts about the recipe with me here.

● DO READ THE TIPS AND TRICKS MENTIONED BELOW WHICH WILL HELP YOU TO MAKE A PERFECT PORK PICKLE.

Let’s get started with the recipe and see how to make the easiest naga pork pickle with axone using simple ingredients at the comfort of your home.

TIPS AND TRICKS TO MAKE PERFECT NAGA PORK PICKLE

▪︎ You can use fresh pork meat, the recipe of which I have linked below. You can use only the meaty part or can use both.

▪︎ You can use store bought chilly flakes or coarsely grind the dry red chillies in blender or mixie and use.

▪︎ If you cant source naga ginger you can replace it with normal ginger.

▪︎ I haven’t used vinegar in this recipe but you can add upto ¼ cup (4 tablespoons) at the last stage of the recipe.

▪︎ Mejenga seeds aka sichuan peppercorns can be opt out and in addition you can add some crushed black pepper. This is totally optional.

▪︎ The heat level can be adjusted as per your preference and heat tolerance level with or without using the raja mircha.

▪︎ You can substitute the mustard oil with any vegetable oil.

Preparation time : 15 minutes
Cooking time : 30 minutes

Ingredients to make smoked pork axone pickle:

1 kg – 1½ Kg Smoked Pork
1 cup Axone/fermented soya bean
100 gms Naga Ginger
50 gms Galic ground (2 medium sized pods approximately)
4 tbsp / ¼ cup homemade chilly flakes
4 Raja Mircha (Ghost Chilly)
Salt to taste
½ cup Mustard Oil
2 tbsp Mejenga dry roasted & crushed
1 cup water for cooking the pork

Step by step instructions to make smoked pork axone pickle:

Wash the pork thoroughly in hot water and cut them into medium sized cubes. In a pressure cooker add in the pork, raja mircha roughly torn, salt to taste and water.

Pressure cook the pork for 10-12 minutes approximately 15-20 whistles. Let the pressure release naturally. If there is any stock left, cook the pork with the lid open and let the stock evaporate completely.

Let the pork cool down completely. Cut the pork into bite sized but not very thin and small.

Peel the ginger and garlic and in a mortar and pestle coarsely ground them just to open the flavour.

Heat the oil in a pan. Add the ground ginger garlic and fry for about 2 minutes.

Add the chilly flakes and fry for a min.

Add in the pork pieces, season with salt if required and fry on medium heat for about 10 minutes stirring it frequently.

Add in the axone, stir and mix well. Fry on high heat for about 5-10 minutes stirring it frequently.

Add in the crushed mejenga seeds, mix well and take off the heat.( If you are using vinegar add them at this stage).

Let it cool down completely and store in a sterilized airtight glass container or jar.

It stays good even in room temperature for couple of months. You can refrigerate if you want to preserve it for longer period. Enjoy!


Well, if you make this smoked pork pickle, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook andakumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

8 Comments

  1. Lovely..can you please share other recipes as well..I stay in Pune but don’t get much NE based flavours here..I cook myself…

    Liked by 1 person

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