Pork with axone

Ingredients

• 500 g pork with fat, in pieces
• 3 tbsp axone (fermented soybean paste or cakes, soaked)
• 2 tomatoes, chopped
• 1–2 king chillies or 4 green chillies
• 2 inch ginger, crushed
• 6 garlic cloves, crushed
• A handful of mustard or other leafy greens (optional)
• Salt to taste

Method

1. Put the pork with salt and 1½ cups water in a pot and cook for 25 minutes until half done and the fat has rendered.
2. Grind or mash the axone with the chillies, ginger and garlic.
3. Add the tomatoes to the pork and cook until soft.
4. Stir in the axone paste and cook for 15 minutes on low heat until the pork is tender.
5. Add the greens, if using, for the last 3–4 minutes. Serve hot with rice.