Smoked pork with axone. Umami. Fermented foods. Nagaland.

Ingredients,
•Smoked pork
•Axone
•Chillies
•Tomato
•Ginger garlic, roughly crushed
•Water (If you want gravy)
•Salt

Method.
•Wash and rinse the smoked meat with warm water and scrape off any debris from the meat.
•Once the cleaning is done cut the meat in your desired size.
•In a heavy bottom pan add the smoked meat, chopped/whole tomatoes and some green chillies. You can replace the green chillies with red chilli powder.
•Add axone depending on how thick you want the gravy to be. I added about half from the packet since I wanted the sauce to be thicker.
•Season with salt and add about 500-600ml of water. Boil until the vegetables turn soft. (If you have used whole tomatoes and green chillies. Remove them from the pot, roughly grind it and put it back in the pot again)
•Add roughly crushed ginger and garlic or fresh herbs of choice. If you want gravy, you can also add water. Once all the ingredients have been added, cook for another 7-8 minutes on low heat and close.