Ingredients
Meat
- 500 g pork or beef (cut into medium-sized cubes)
Axone (fermented soybean)
- 4 tablespoons soaked in warm water for 15–20 minutes
Vegetables
- 2 medium onions, finely chopped
- 4 garlic cloves, minced
- 1-inch piece ginger, minced
- 3 medium tomatoes, chopped
- 3 green chilies, slit lengthwise
Spices & Seasoning
- 3 dried red naga chilies (optional for extra heat)
- 1 tsp turmeric powder
- 1 tsp chili powder (optional)
- Salt, to taste
- 2 tbsp mustard oil (or vegetable oil)
Optional Flavoring
- A handful of fresh coriander leaves for garnish
Directions
Axone, also known as fermented soybean, is one of the most iconic ingredients of Naga cuisine, celebrated for its strong, earthy aroma and deep umami flavor. Traditionally prepared in households across Nagaland, this dish embodies the essence of the region’s rustic cooking — simple ingredients transformed into a bold, hearty meal.
In this recipe, tender cubes of pork or beef are cooked to perfection with axone, creating a semi-dry, richly flavored dish. The meat absorbs the pungent yet savory notes of the fermented soybean, while red naga chilies lend the characteristic fiery heat that Naga cuisine is famous for. Tomatoes, garlic, and ginger provide a balancing freshness and subtle tang, ensuring each bite is layered with flavor.
Unlike typical curries, this dish is semi-dry, allowing the natural texture of the meat and axone to shine. The dish is hearty, wholesome, and deeply satisfying — perfect when served with steamed rice or roti. Garnished with fresh coriander, it’s not only flavorful but visually appealing, showcasing the vibrant earthy tones of Naga cooking.
Axone with pork or beef is more than just a meal; it’s a cultural experience, connecting you to the traditions, flavors, and culinary heritage of Nagaland. Its robust, bold taste makes it ideal for food enthusiasts who enjoy exploring authentic regional flavors and the unique art of fermented ingredients.
Whether you are an adventurous cook or someone looking to recreate authentic Naga flavors at home, this dish promises to deliver a rich and memorable culinary experience.
Here’s the time and temperature information for your Axone (Fermented Soybean) with Pork/Beef recipe:
Preparation Time ⏱️: 20–25 minutes
Cooking Time 🍳: 40–60 minutes (pork) / 50–70 minutes (beef)
Total Time 🕒: 1 hour – 1 hour 15 minutes (pork) / 1 hour 10 minutes – 1 hour 35 minutes (beef)
Cooking Temperature 🌡️: Medium heat for sautéing and simmering; low-medium heat for slow cooking the meat
Here’s a nutrition overview for your Axone (Fermented Soybean) with Pork/Beef dish. Since exact values depend on portion size and meat choice, this is an approximate guide per serving (for 1/4 of the recipe, using pork):
| Nutrient | Per Serving |
|---|---|
| Calories | 320–350 kcal |
| Protein | 25–28 g |
| Fat | 22–24 g |
| Saturated Fat | 6–8 g |
| Carbohydrates | 8–10 g |
| Fiber | 2–3 g |
| Sugar | 2–3 g |
| Sodium | 450–550 mg |
| Cholesterol | 70–85 mg |
| Vitamin A | 4% DV |
| Vitamin C | 10% DV |
| Iron | 15% DV |
| Calcium | 4% DV |
Notes:
Using beef instead of pork slightly lowers saturated fat but may increase iron content.
Axone is high in protein and probiotics, supporting digestion and adding rich umami flavor.
Adjust oil and salt to make it lighter or lower sodium.
Disclaimer ⚠️
The information provided in this recipe is for general culinary and educational purposes only. Individual nutritional values, portion sizes, and health effects may vary depending on the ingredients used, cooking methods, and personal dietary needs.
Food Allergies: Axone is a fermented soybean product and may not be suitable for individuals with soy or legume allergies. Please check all ingredients carefully before consumption.
Health Conditions: This recipe contains pork or beef and may be high in fat or sodium. Individuals with heart, cholesterol, or other medical conditions should consult a healthcare professional before including this dish in their diet.
Cooking Safety: Always ensure meat is cooked thoroughly to avoid foodborne illness. Handle knives, stoves, and hot oil with care.
By following this recipe, you acknowledge that Pungus Kitchen is not responsible for any adverse effects arising from the preparation, consumption, or storage of this dish.
Steps
1 Done | Prepare the MeatWash the pork or beef cubes and pat dry. Marinate with a pinch of salt and turmeric powder for 15 minutes. |
2 Done | Prepare AxoneSoak the fermented soybeans in warm water for 15–20 minutes. Drain and roughly mash with a fork. It should have a slightly coarse texture. |
3 Done | CookingHeat mustard oil in a heavy-bottomed pan or wok until smoking point (this reduces pungency of mustard oil). Sauté onions, garlic, and ginger until golden brown. Add tomatoes and cook until soft and mushy. Add meat cubes and sear on high heat until lightly browned. Lower the heat, add turmeric, chili powder, salt, and axone. Mix thoroughly. Add about ½ cup of water and cover. Let it simmer for 30–40 minutes (pork) or 50–60 minutes (beef) until tender. Stir occasionally, adding water if needed to prevent sticking. |
4 Done | Final TouchAdjust salt and spice according to taste. Add chopped green chilies and simmer for 5 more minutes. Garnish with fresh coriander leaves before serving. |
5 Done | Serving Suggestions 🍽️Serve hot with steamed rice 🍚 or roti 🫓. For a traditional touch, serve in an earthen bowl 🏺. Pair with simple stir-fried greens 🥬 or pickled bamboo shoot 🌿 for a Naga-style meal. Tips for Perfect Axone Dish 💡 Fermented Soybean Flavor: Axone has a strong aroma; frying it in mustard oil first helps mellow it out 🛢️🔥. Meat Choice: Pork gives a richer, slightly fatty flavor 🐖, while beef is more robust and chewy 🐄. Heat Level 🌶️: Adjust Naga chilies carefully—they are extremely hot! Storage 🥡: Leftovers taste even better the next day as flavors deepen. Store in an airtight container in the fridge ❄️. |
