Nuoshi Aon | Smoked pork with Anishi | Naga Recipe

Smoked pork with Anishi  -Tradirional Recipe of Ao tribes

Anishi or Nuoshi is a Naga delicacy of dried colocasia leaves, which are made into patties and smoked of a fire or sun-dried. This smoked pork with Anishi is a traditional dish of the Ao tribe from Nagaland and its superlatively delicious as well as one of the most sought-after dishes from North East India. The dark and thick gravy is creamy and packed with flavours, which is a blast of happiness. The smoked pork beautifully absorbs the flavours from the ingredients as well as uplifts the dish with smokiness. The slow cooking over low flame for a long period of time lets the textures and ingredients blend perfectly and the hint of garlic comes through as you eat. We love Nuoshi Aon with steamed rice and salads.

Anishi or Nuoshi - Dried Colocasia leaves patty

If you have enjoyed this North East Indian smoked pork recipe, do give it a try and let me know.

INGREDIENTS

1.    Smoked pork 500 grams

2.    Anishi 2 cakes chopped them into quarters

3.    Sichuan peppercorns ½ tablespoon roughly pounded

4.    Tomato 2 large chopped into halves

5.    Salt as per taste

6.    Ginger 2 teaspoons finely chopped

7.    Garlic 1 teaspoon crushed

8.    Dried Red chilies 8 to 10

Nuoshi Aon recipe from North East India

PREPARATION

1.    Take a large pot, add your smoked pork pieces, chopped Anishi patty, tomato halves, dried red chilies, ginger and salt as per taste. Turn on the heat, add 1 ½ liters of hot water – stir, cover and cook it for 30 minutes on a low flame occasionally stirring in between.

2.    Once your dried red chilies are cooked, take them out put it in a mortar and pound it into a paste.

3.    Also scoop out the cooked tomatoes and add to the mortar. Now pound the tomatoes and dried red chilies together and once done, put this paste back into your pot. Stir, cover and cook it for 10 minutes.

4.    Take out your Anishi patty from the pot and put them in the same mortar. Pound it into a fine paste also if required, you can add little hot water to make it smoother. Now out this Anishi paste back into your pot – stir and cook it for 5 minutes.

5.    Add your freshly pounded Sichuan peppercorns – stir and open cook it for 20 minutes occasionally stirring in between.

6.    Finally add your crushed garlic cloves and give it a quick stir before serving.

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