2 medium-sized onions
A 3-inch section of ginger
200g pork (meat, fat, intestines and a quarter-portion of brain), cut into cubes
Salt to taste
Boil the meat in water, with the brain wrapped well in a banana leaf (else, it will disintegrate), until it’s soft and well cooked. Let it cool. Thinly slice the onions and grind the ginger to a chunky paste with a little water. Mix the onion and ginger with the brain and then mix in the rest of the meat. Add salt to taste. Serve on a banana leaf with jadoh (rice).
Recipe courtesy Shongsuklang Langsteih, chef, Jaintia Jadoh Stall, Laitumkhrah, Shillong.