Pork is the go-to meat in most parts of Northeast India. Whether smoked, fermented, or cooked fresh, it consistently delivers exceptional flavor. Alongside pork, another local delicacy is the snail, also known as escargot or ‘Tharoi’ in Manipuri.
Today, our contributor Thanyo Lungleng, a Tangkhul Naga from Manipur, shares her home recipe for Tharoi—a spicy preparation featuring escargot cooked with fermented pork. Talk about a star dish!
“One traditional tip my mother always shared was to add chili powder and ginger paste at the beginning of cooking, and then incorporate the garlic paste just before turning off the heat. This method truly enhances the flavor and aroma of the dish.” — Thanyo Lungleng
Spicy Fermented Pork and Escargot by Thanyo Lungleng
Spicy Pork and Escargot
Ingredients :
- A big piece of homemade fermented pork
- Escargot (Tharoi in Manipuri)
- Wild/long cilantro
- Ginger ground to a paste
- Garlic ground to a paste
- Chili powder (from Sirarakhong village, Ukhrul district)
- Salt to taste.
Ingredients (L-R): Escargot, fermented pork, ginger, garlic, long cilantro, chili powder and salt.
(L-R): Escargot, fermented pork, ginger, garlic, long cilantro, chili powder and salt.
Directions to cook :
- Add the pork to a pan and cook it without any water or oil.
- When it starts sizzling, add salt, chili powder, ginger paste, and chopped wild cilantro.
- Cook for 5 minutes, then add the escargot.
- Pour in ½ to 1 cup of water and let it simmer until cooked through.
- Add the garlic paste just before turning off the heat.
- Serve this flavorful pork and escargot dish with a steaming bowl of plain rice and enjoy!
Fermented pork and escargot dish is ready to be served with a steaming bowl of plain rice!
Fermented pork and escargot dish is ready
Thanyo Lungleng enjoys cooking at home and loves to experiment with new recipes using meat and local vegetables. She also bakes cakes and desserts.
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