Nüoshi With Pork (Anishi With Pork)
Nüoshi (Anishi) With Pork is the signature dish of the Ao tribe of Nagaland. This is a traditional dish of the Ao Community from Nagaland. It's a smoked pork recipe cooked with Nüoshi (Anishi). Nüoshi Aon (Anishi Aon) as we called in Ao dialect is a flavorful and aromatic dish and is best enjoyed with piping hot plain rice accompanied by boiled vegetables and chutney.
Equipment
- Pot/Pan
- mortar and pestle
- Ladle
Ingredients
- 2 Medium Nüoshi (Anishi) Or 3-4 tablespoon if powdered
- 300 Grams Smoked pork cubed
- 1 Large King chilli (Raja mircha) Optional
- 8-10 Medium Green chilli Or as per your palate
- 2 Medium Tomato
- 1-2 Inches Ginger roughly chopped
- 6 Large Garlic cloves
- 1 Tablespoon Sichuan peppercorns (mejenga seeds)
- 2 Tablespoon Salt or as per taste
- 2-3 Cups Water or as required
Instructions
- Before adding the Nüoshi / Anishi cakes, warm it in heated charcoal over fire place and slightly pound into make it little soft. Wash them with water and add them to the pot.
- To the pot add the smoked pork, Raja Mircha, green chillies, tomatoes, salt to salt and water.
- Bring them to a boil, cover the pot and cook till the pork is cooked and Anishi cakes are cooked and becomes soft.
- Meanwhile in a mortar and pestle, coarsely pound the ginger and garlic. Remove and keep aside. Next in a pan or griddle dry roast the sichuan peppercorns and coarsely pound it. Keep aside.
- Once it is cooked take out the Nuoshi / Anishi, chillies, tomatoes and with the help of mortar and pestle pound them and mash them nicely.
- Add the mashed paste into the pot, add coarsely grounded ginger garlic and dry roasted sichuan peppercorns. Bring it to a boil and take off the heat.
- Enjoy with piping hot steam rice.
Notes
- Adding Raja Mircha is optional.
- Green Chilly can be substituted with dry red chilly.
- Naba also known as Naga basil can be added. This is a variation and it make the dish more flavourful.
- Potato or rice flour can be added to the recipe to make the curry more thick and to add volume.
- Mongmong tu ( mezenga leaves ) can be added to the recipe which again makes the dish more flavourful and delicious.