Pork Mixed Offal and Meat – Boiling Method Ingredients

  • Pork
  • Liver
  • Lungs
  • Ears
  • Kidney

Source: Academic Dictionaries and Encyclopedias

  • Egg
  • Salt
  • Sugar
  • Bean powder (gram flour)
  • Long coriander
  • MSG powder
  • Star anise
  • Pandan leaf
  • Soy sauce
  • 15. Coriander stems, sliced
  • Tamarind
  • Palm sugar block
  • Garlic
  • Fresh green chili
  • Thai fish sauce

Method

  • This recipe uses about 1 viss of mixed pork offal and meat. Wash and clean the meat thoroughly, then mix it with salt and sugar.
  • First, scrub the intestines with bean powder (gram flour).
  • Second, rub them with long coriander, then wash about 3 times with clean water. Turn them inside out and skewer with a needle, doing about 3 pieces at a time together. When boiling, they need to be boiled in 2 separate pots.
  • Boil the red-colored parts – liver, lungs, ears, kidney, and meat – separately in one pot, and boil the intestines alone in another pot. If boiled together, the color won't turn out nicely.

How to Boil the Intestines

1. Heat a pot until hot, then add about 1 tablespoon of sugar and stir.

2. Add a little MSG powder, 2 pieces of star anise, 1 pandan leaf, and about 2 teaspoons of soy sauce – these are added for color.

3. Once the mixture becomes dry, add plenty of water and boil. Add about 3 stalks of coriander stems, crushed with the flat side of a knife, and simmer on low heat until the water becomes clear.

How to Boil the Liver, Lungs, Kidney, Meat, and Ears

1. Bring water to a boil, then add salt, half a tablespoon of sugar, 1 pandan leaf, soy sauce, and MSG powder. Add the meat and simmer on low heat until tender. Then place it in a container, let it cool, and serve with dipping sauce.

2. If you like boiled eggs, you can add about 5 eggs and boil them together.

How to Make the Dipping Sauce

1. Boil a handful of tamarind and about 3 pieces of palm sugar block in water until it becomes a paste. Strain it through a sieve to get the pulp. Pound garlic and fresh green chili together, mix with the prepared tamarind pulp, then add Thai fish sauce and a little sugar to season. It's now ready to serve.

Credit: Aye Thazin & Thida Lay Lay