Recipe of Smoked Pork With Intestines And Ginger Leaves – by Khevito Elvis Lee

Today, we’ve got a delicious recipe to share with you, courtesy of our friend Khevito Elvis Lee from Nagaland. He’s come up with a tasty combination of pork intestine and smoked pork, giving it a delightful smoky flavor. And you know what makes it even better? Adding ginger leaves enhances the dish’s taste and aroma. So, without any delay, let’s take a look at the ingredients for this yummy winter dish and start preparing it for a cozy homemade meal of our own!

Naga smoked pork with intestines and ginger leaves

rootsandleisure_smokedpork_porkintestine

Recipe by Khevito Elvis Lee

Ingredients :

1-2 long pieces of smoked pork
Fresh pork intestine
1 teaspoon chili powder
6-7 dry chilies
Naga ginger leaves
2 small pieces of ginger two small pieces chopped
6 -7 garlic cloves
Around 2 pinches of Schezwan pepper powder (Khevito uses the Naga pepper which is called ‘mitchinga’)
Salt to taste

Preparation of the Pork Intestine :

First clean the intestine thoroughly with lukewarm water, salt, and lemon, and rinse at least 7 to 8 times. This is to remove the smell.
Boil the intestine with some ginger and salt until the intestine is cooked 70- 80%.
Strain the leftover water which was used to cook the intestine.
Wash the intestines again with some cold water properly.
Cut the intestine into small pieces and set it aside.

Preparation of the Chili Paste :

Boil some water to soak the dry red chilies for about 10 mins.
After 10 mins, throw the water and mash the chilies into a fine paste

Making the final dish:

Cut the smoked pork into thin slices and cook it without using any oil. Keep cooking until the smoked pork produces its own oil.
Once you see a considerable amount of oil from the smoked pork, add the intestines and cook them together for 15 to 20 mins.
Add the chilly paste (we made earlier) and some chilly powder as well.
Mix it all together and cook for another 15 to 20 mins. Keep cooking on a low flame so that it doesn’t burn so we can avoid adding too much water.
After 20 mins, add a little bit of water depending on how much gravy you want. (note from Khevito: “I prefer it slightly dry, as it’s more flavorful”)
Add the Naga ginger leaves, the pounded ginger, garlic, some salt, and Schezwan pepper. Let it cook on low flame.
Let it simmer until the smoked pork is fully cooked. Served hot and steamy!