All posts tagged: pork innards

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

Published by Temsulong

Pork innards hold a cherished place in Naga cuisine, enjoyed for their rich flavors and unique cooking methods worldwide. Today, we’re excited to bring you an authentic Naga-style preparation of this local favorite. Join us as Lilia Jimomi, hailing from Dimapur, generously shares her family’s treasured recipe for pork innards. It’s a delectable choice for those special weekend dinners! Lilia reminisces, “In our childhood, the anticipation of special occasions meant one thing: the arrival of freshly reared pork for our family. It became a cherished ritual to prepare the pork innards or pork blood as a prelude to the main feast. This moment was truly exceptional as we relished our favorite part of the pig—the innards, never sourced 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 favorite recipes with …

Recipe | Naga Pork Innards with King Chilli and Lemongrass

Published by Inali Jane Ayemi

Today, we invite you to try another version of the beloved local delicacy – Pork Innards. Contributed by our friend Inali Jane from Nagaland, this dry version takes a little longer to cook, but it is easy to prepare. The combination of lemongrass and cherry tomatoes adds a unique flavor that gives off a fusion of East-Asian aromas. It’s a dish that anyone can try making, so let’s find out how to make it! Ingredients: 1 and 1/2 kg of pork innards consisting of heart, a portion of liver, intestines, gut, and spleen with fats attached. Sichuan pepper (slightly toasted and grounded) A handful of organic cherry tomatoes (you can use regular tomatoes as well) 1 fresh King Chili 4 chopped Lemongrass stems (1 used for garnishing) Fresh Ginger Garlic paste Salt to taste Spice Ingredients (L-R clockwise): Fresh lemongrass, Sichuan pepper, fresh ginger, cherry tomatoes, garlic Directions to Cook (Cooking time: 60 – 80 mins) Clean the innards thoroughly with hot water, and chop them into pieces. Add the king chili, a small portion of the ginger garlic …

Rootsandleisure-Naga-pork-blodd-stew-recipe

Recipe of Pork in Blood Stew – a Delicacy in Nagaland

Published by Vilme

Today, we’re excited to share a dish featuring an ingredient that transcends cultural boundaries and is savored by many: pork blood. Across the globe, this unique ingredient finds its way into various culinary traditions, creating mouthwatering delicacies. In Nagaland, it takes the form of a savory stew, where pork innards are cooked in a rich, dark gravy enriched with pig blood, and we call it Aai Choo (in Ao lingo), we call it Aai Choo In the Philippines, it delights taste buds as Dinuguan, while in Guam, it is relished as Fritada. And let’s not forget Europe, where the famous black pudding takes center stage—a delectable black sausage made with pork, dried pig’s blood, pork fat, and an array of spices. Join us as we learn how to make this super delish pork dish! Pork innards cooked in a rich, dark gravy enriched with pig blood. We call it “Aai Choo” (in Ao lingo) in Nagaland Ingredients : 1 1/2 kilogram Pork Intestine and Pork 7-8 Cloves of Garlic Dried Red Chilly medium size Ginger a handful …