Smoked Pork with Anishi

Ingredients

• •Smoked Pork
• •Anishi
• •Dried Chili
• •Ginger
• •Garlic
• •Water

Steps

1. 1Soak dried anishi, which is fermented and dried taro or colocasia leaf cake, in a little warm water until it softens enough to break apart into smaller pieces.
2. 2Cut smoked pork, including some fat and skin, into bite-sized chunks, which adds richness and a distinctive smoky flavor to the finished dish.
3. 3Place the pork in a pot with enough water to cover it, along with sliced ginger and garlic, and let it simmer until the meat begins to soften and release its smoky aroma into the broth.
4. 4Add the softened anishi to the pot, breaking it up further with a spoon so it disperses through the liquid rather than staying in large clumps.
5. 5Continue simmering the mixture on low heat, allowing the anishi to slowly dissolve and thicken the broth into a rustic, slightly pungent stew.
6. 6Add whole or crushed dried chilies according to taste, letting them infuse their heat into the dish as it cooks.
7. 7Stir occasionally and cook until the pork is fully tender and the anishi has thickened the liquid into a hearty, stew-like consistency.
8. 8Serve smoked pork with anishi hot alongside steamed rice, a beloved comfort dish rooted in traditional Naga preservation techniques.