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A traditional Assamese delicacy, this dish features pork intestines boiled until tender and then fried to a crispy perfection with onions, ginger, and garlic. It's a deeply savory and flavorful preparation, often enjoyed as an appetizer or side dish with a kick of green chilies and the pungent aroma of mustard oil.
Thoroughly Clean the Intestines
Boil for Tenderness
Sauté Aromatics
A traditional Assamese delicacy, this dish features pork intestines boiled until tender and then fried to a crispy perfection with onions, ginger, and garlic. It's a deeply savory and flavorful preparation, often enjoyed as an appetizer or side dish with a kick of green chilies and the pungent aroma of mustard oil.
This indian recipe takes 65 minutes to prepare and yields 4 servings. At 410.05 calories per serving with 23.52g of protein, it's a moderately challenging recipe perfect for appetizer or side_dish.
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Fry to Crispy Perfection
Garnish and Serve
Add parboiled potato cubes or bamboo shoots along with the intestines during the frying stage for added texture and flavor.
For more heat, add 1/2 teaspoon of red chili powder or a few pieces of Bhut Jolokia (Ghost Pepper), a specialty of the region, if you dare!
This same recipe can be adapted for other pork offal like liver (kaleji) or stomach, though cooking times may vary.
Pork intestines are a dense source of protein, which is essential for building and repairing tissues, supporting muscle mass, and overall body function.
This dish provides a significant amount of B vitamins, particularly B12, which is crucial for nerve function, red blood cell formation, and energy metabolism.
Organ meats like intestines are rich in heme iron, a form of iron that is easily absorbed by the body. Iron is vital for preventing anemia and maintaining healthy energy levels.
A single serving of Gahorir Karang Bhaja contains approximately 380-420 calories, primarily from the pork and mustard oil. This is an estimate and can vary based on the exact fat content of the meat and the amount of oil used.
It can be part of a balanced diet when eaten in moderation. Pork intestines are a great source of protein, iron, and B vitamins. However, they are also high in cholesterol and saturated fat, so it's best enjoyed as an occasional treat rather than a daily staple.
You can typically find pork intestines at specialty butcher shops, Asian markets, or stores that specialize in pork products. It's best to buy them fresh and from a reputable source.
Absolutely. To reduce the spice level, simply use fewer green chilies or remove their seeds before slitting them. You can also omit them entirely if you prefer a mild dish.
This dish is traditionally served as a side with plain steamed rice and a simple dal. It also works wonderfully as a standalone appetizer or 'chakna' (a snack to accompany drinks).
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pan-fry for a few minutes until hot and crispy again. Avoid microwaving, as it can make the pieces rubbery.
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