Naga Style Pork Intestine with Bamboo Shoot
Well-cleaned pork intestine simmered with sour fermented bamboo shoot, an offal dish still cooked in many Naga village homes to avoid waste.
- Prep
- 30 min
- Cook
- 50 min
- Total
- 80 min
- Servings
- 4
- Difficulty
- Hard
- Calories
- 310 kcal
Equipment
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 20 g
- carbs
- 6 g
- fibre
- 2 g
- protein
- 22 g
- calories
- 310 kcal
Instructions
- 1
Turn the pork intestine inside out. Wash it thoroughly under running water with salt and turmeric to remove all residue.
- 2
Rinse it several times until the water runs clear. Cut the intestine into small pieces.
- 3
Boil the cleaned intestine in fresh water for 10 minutes. Drain and rinse it again.
- 4
Put the intestine into a pot with fresh water, ginger and garlic.
- 5
Bring to a boil. Cover and simmer for 30 minutes until tender.
- 6
Add the fermented bamboo shoot and slit green chilli.
- 7
Simmer uncovered for 10 minutes to let the sour flavour develop.
- 8
Season with salt. Serve hot with rice.
Chef's tips
Clean the intestine very thoroughly for the best hygiene and flavour. Do not rush this step.
Ingredient substitutions
- pork intestine → pork belly for a milder version
Storage
Refrigerate for up to 2 days in an airtight container.
Reheating
Reheat thoroughly on the stovetop until piping hot.
Common mistakes to avoid
- •Not cleaning the intestine enough, which leaves behind an unpleasant smell.
Serving suggestions
Cooked Naga Style Pork Intestine with Bamboo Shoot?
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