Entree: India – Nagaland – Galho (Naga hearty mixed rice stew with pork and seasonal vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

- 1 lb (454 g) pork shoulder, cut into 1/2-inch (1 cm) cubes
- 1 cup (200 g) uncooked short-grain rice, rinsed
- 6 cups (1.4 L) water or light broth
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 tbsp (15 g) axone or akhuni (fermented soybean) or 1 tbsp (15 g) substitute miso paste if unavailable
- 1 medium carrot, diced
- 1 cup (70 g) cabbage, shredded
- 1 cup (150 g) diced potato or yam
- 1-2 green chilies, slit (adjust to taste)
- 1 tsp (5 g) smoked paprika or ground black pepper
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (8 g) chopped fresh cilantro or spring onions for garnish

Instructions

1. Heat oil in a heavy-bottomed pot over medium heat; add onion and sauté until translucent, about 4 minutes.
2. Add garlic and ginger and cook 1 minute until aromatic.
3. Add pork cubes and brown on all sides, about 6–8 minutes, stirring occasionally.
4. Stir in axone (or miso), allowing it to dissolve and coat the pork for 1 minute.
5. Add rinsed rice, diced carrot, potato/yam, and cabbage; toss together for 1–2 minutes.
6. Pour in water or broth, bring to a boil, then reduce to a simmer. Skim any foam, cover partially, and simmer 25–30 minutes until rice and pork are tender and the stew has thickened.
7. Add slit green chilies, smoked paprika or pepper, and salt; simmer 2–3 more minutes to meld flavors.
8. Taste and adjust seasoning, garnish with chopped cilantro or spring onions, and serve hot in bowls.