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 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. Directions to cook : Add the …