Meghalaya Doh Snam Sym Pork Innards Khasi Cooking

Method

1. 1

   Cleaning the offal: Rinse all pork offal in several changes of cold water.

2. 2

   For the intestine: turn inside out, rinse thoroughly with cold water, then rub with 1 tbsp salt. Rinse again until the water runs clear. Cut all offal into 3 to 4 cm pieces.

3. 3

   Place cleaned offal pieces in a pot with 3 cups cold water.

4. 4

   Bring to a boil. Skim all foam from the surface for the first 5 minutes.

5. 5

   Add sliced ginger, crushed garlic, black pepper, turmeric, whole green chillies and salt.

6. 6

   Reduce to medium-low. Simmer covered for 30 to 35 minutes until all the offal is completely tender.

7. 7

   Liver cooks fastest — check it at 15 minutes and remove if done while the rest continues.

8. 8

   In the last 10 minutes remove the lid to reduce the broth slightly.

9. 9

   Taste and adjust salt. The broth should be savoury, gingery and have the distinctive character of the offal.

10. 10

    Garnish with spring onion and coriander. Serve with steamed rice.