Meghalaya Doh Sniang Boiled Pork Liver Ginger Khasi Style

Method

1. 1

   Place pork liver slices in a pot with 2 cups cold water.

2. 2

   Bring to a boil. Skim any foam from the surface.

3. 3

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

4. 4

   Reduce to medium heat. Cook for 12 to 15 minutes — pork liver cooks faster than other pork cuts.

5. 5

   Test by cutting a piece through the centre: it should be cooked throughout with no pink remaining, but should not be overcooked and dry.

6. 6

   Do not overcook liver — it becomes tough and loses its pleasant texture.

7. 7

   Remove from heat as soon as the centre is just cooked.

8. 8

   Adjust salt. The broth should be thin, gingery and deeply savoury.

9. 9

   Garnish with spring onion. Serve with steamed rice.