Smoked pork with colocasia and axone is a naga pork curry made with smoked pork, axone, colocasia (taro), tomato and naga king chilly. This is a very popular naga style smoked pork recipe. It’s ridiculously easy to make and exotic in taste. It is a straight forward and super simple recipe with minimum ingredients and just few simple cooking steps. This curry is super delicious and scrumptious. It goes perfectly well with piping hot steam rice.

A traditional naga pork curry with an exotic ingredient ‘Axone’. We 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.

I, being a Naga by blood and birth, this is one of my favourite dish. I loved this curry which I learnt at the very young age, the beginning of my cooking journey.


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.


Here’s a brief summary of how to make naga style smoked pork axone curry.

We’ll start by washing the smoked pork with warm water nicely. Cut them into medium sized cubes. Peel the colocasia and cut into big chunks. In a pot add the pork, axone, colocasia, tomato, raja mircha, salt and enough water. Turn on the flame and cook them till the pork is tender. Cooking time will depend on the tenderness of the smoked pork. Once the pork is cooked, take out all the ingredients except the pork and mash them in a mortal and pestle. Add the mashed ingredients back to the pot. Add water if needed at this stage as per your required gravy consistency and cook for 3-5 minutes and take off the heat.


This smoked pork curry is prepared with limited ingredients which are commonly available in almost all Naga kitchen. Let’s go through the details of few of the ingredients in brief.

● Smoked Pork – The smoked pork used in this recipe is pork smoked in traditional naga style. In this recipe I have used the smoked pork with both fats and meat.

● Colocasia or Taro – In naga common dialect we called it as kuchu. This is also one of the common vegetable which is consumed by the nagas, almost all the tribes both in vegetarian or non-vegetarian dishes. All its parts such as stems, roots and leaves are used in various preparations.

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. I have used the dried version. You can use the fresh one whichever you have or can source.

● Raja Mircha – Raja Mircha is the hottest chilly found in the many North Eastern States. 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. I have used the dried raja mircha. You can use the fresh one too.

● Tomato – In Naga dishes for adding sour (tenga) to the dish, we mostly use fermented bamboo shoot or its extract. In certain dishes we use tomato in place of bamboo shoot. It all depends upon the dish you are making. So in this recipe we used tomato.

● Salt to taste


Smoked Pork Axone Pickle
Smoked Pork Curry
Smoked Pork With Dry Bamboo Shoot
Nüoshi With Pork ( Anishi Pork)


Pork Salad Sandwich
Pork Vindaloo
Pork Biryani
Hot & Spicy Pork
Dohneiiong (Black Sesame Pork)
Dohkhlieh (Pork Salad)
Naga Pork Pickle
Naga Pork Curry
Pork With Bitter Gourd
Naga Style Pork With Green Leafy Vegetables
Pork With Fermented Bamboo Shoot

Pork Chow Mein


So pork lovers I hope you would love to give a try to this authentic naga style smoked pork axone curry. Please do share your thoughts about the recipe with me here and if you happen to try this recipe I would love to hear how much you love it.

Let’s move on the recipe and see how to make smoked pork in naga style with colocasia and axone. Please read the important notes given below for making a perfect naga smoked axone curry at the comfort of your hom. Ingredients SUBSTITUTION and RECIPE VARIATION are mentioned in the notes section.

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 4

Ingredients to make smoked pork axone colocasia curry:

250-300 gms smoked pork
4-5 colocasia (Taro/Yam)
2 small or 1 large dried raja mircha
2 tomatoes
2-3 tbsp axone (fermented soya bean)
Salt to taste
Water as required

Step by step pictorial instructions to make smoked pork axone colocasia curry:

Wash the smoked pork with warm water. Cut them into medium size cubes and add them in a pot nor pan.

Add the axone, king chilly, tomato, salt and colocasia. Add enough water covering then and bring to a boil.

Cook till the pork is cooked completely approx 25-30 minutes. Once the pork is tender turn off the flame. Mash the chillies, tomatoes and colocasia in a mortal and pestle. I kept 2-3 chunks of colocasia as it is without mashing them.

Add the mashed ingredients back to the pot. Add water if required and cook for about 3-5 minutes and take off the heat. You can adjust the gravy consistency as per your requirement.

Important Notes:

● Smoked pork is best for this recipe.
● Raja mircha aka king chilly can be substituted with fresb green/red chilly or dried red chilly.
● You can make a variation of this recipe by using potato instead of colocasia.
● You can use fresh axone (fermented soya bean)
● For the flavor to penetrate nicely, you need to cook the smoked pork along with the chillies and axone.
● Since axone is the hero of the dish next to smoked pork, we dont need other flavoring ingredients so that it doesn’t overpower the axone. I usually dont use ginger garlic in this curry. If you like to add them, crushed them and add it at the end.
● Cooking time depends upon the tenderness of your smoked meat.

Well, if you make this naga style smoked pork with axone and taro, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir 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

About Akum Raj Jamir

Hello Everyone.. I am Akum Raj Jamir. I am a Naga Lady born and bought up from Nagaland. Married to a Tamilian and settled in Chennai now.  I worked in hotel industry for 3 years and later I shifted to corporate sector and worked in US based MNC companies. In January 2014 I was blessed with a baby boy and that it when I decided to quit my job and give me full time for him as well as the home. Now I am a homemaker ☺.  I started cooking at the very small age. We sisters used to help mom in the kitchen and followed the foot step of my mom and that's how I developed my cooking skills. A foodie by nature and a passionate cook, loves everything about food. Cooking is my passion. I love experimenting with food in my kitchen and try to bring the best in whatever I cook. I cook with all my heart and soul and this love is evident in the dishes I cook.  I believe in sharing a lot thus whatever I cook I share with fellow friends and my fan followings. So this space is all about food from my kitchen for foodies like me. Explore the recipes ☺

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