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#RECIPE | Axone With Smoked Pork and Perilla by Avi Rochill

Festive season is just about to kick in and preparing a delicious meal is almost every household’s ritual! Today we have a delicious axone recipe with smoked pork and perilla by Avi Rochill.
This recipe uses a traditional Naga ingredient to create a sumptuous meal that’s ideal for when you want to treat yourself or even when you have guests over!

Ingredients :

4 medium sized smoked pork

(500 grams)

1/2 or 1 full slab of axone (depending on how thick you want the curry to be)

10 to 15 pieces of local green chillies

1 large juicy red tomato

15 pieces of sichuan pepper (roasted and pounded)

Perilla seeds (40mg- roasted and pounded)

Salt to taste





ย 1. In thick bottomed pot, add all the ingredients together except for the perilla seeds. Add just enough water to cover the meat and slow cook in a medium flame.

2. Add the pounded perilla seeds once the meat is half cooked ( around 15 mins approx).

3. Keep adding water in small quantities until the meat is well cooked and bring the gravy down to a thick consistency.

Axone with smoked pork and perilla

You’re done! Do tell us how you liked the recipe.



A writer by profession, with a passion for travel and watching football. Drawn to the intricate things in life, and is fascinated with the possibilities of the far future . .

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