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#RECIPE | Traditional Naga Delicacy, Pork Innards, by Lilia Jimomi

Pork innards is a favourite among the Nagas. There are many ways of preparing it with different spices or cooking methods. This dish is popular not only in Nagaland but all across Northeast. Today we have Lilia Jimomi from Dimapur who shares with us her traditional family recipe of pork innards. It’s simple, easy and perfect for those fancy weekend dinners!


Pork Innards

Lilia says, “As kids, my siblings and I would always look forward to special occasions at home because that was the time we would get fresh home reared pork. It was almost like a ritual for us to cook the pork innards or pork blood for the family before the main feast. It was truly special because that was the only time we got to eat our favourite part of the pig, the innards; which was never bought from the market.

Now we have all grown up, are married, and have our own families. So many things have changed except our love for pork innards— the special family meal before the main feast at home. There are many ways to cook the innards. And I’m glad to be sharing one of my favourite recipes with you all.”

Preparation time : 10 minutes
Cooking time : 45 minutes
Serves : 5 


  • 1 kilo pork innards (heart, liver, small intestine, spleen)
  • Few chunks of pork
  • local red chilly or king chilly
  • 5 cloves of garlic
  • 1 large Ginger
  • Szechuan peppercorns
  • Chilly powder
  •  Salt

Herbs and spices (from top left to right)— Szechuan peppercorns, salt, dry red chilies, guava leaves, garlic, ginger and dried king chilly.


  •  The innards, specially the intestines have to be cleaned properly and then boil them with water, salt, and Guava leaves (or vinegar/lemongrass/lime leaves) for 5 minutes to remove the foul smell.
  •  Take it out, place on a strainer, run with cold water, and cut it into bite sizes.
  •  The secret to this amazing dish is throwing in some pork chunks to enhance the flavour.
  • Take the meat in a pot, add salt and cook it without water, on high heat till it starts to emit its own lard.
  • After the innards are slightly fried, add mashed ginger, garlic, red chilly, king chilly (optional) and chilly powder and one cup of water.
  • Slow cook till the innards are well cooked. Add water little by little depending on the meat.
  •  Once the meat is tender and cooked, increase the flame, cook for a few more minutes until dry.
  • Finally add some more freshly sliced ginger, Roasted szechuan peppercorns.
  • Then after the flavour has been incorporated, take it down and garnish with fresh green chilly

For more mouth watering content follow Lilia’s Instagram— dedicated fully to food!

The secret ingredient in Lilia’s recipe—pork chunks!


Prepping the innards

The pork innards are now ready!


Pork innards

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