Sai on yang, Thai grilled pork intestines

Ingredients

• 500 g of pork intestines (sausage casings)
• 1 tablespoon of salt
• 2 stalks of lemongrass
• 4 leaves of combava
• 5 cloves of garlic
• 1 teaspoon of black peppercorns
• 1 teaspoon of cilantro seeds
• 2 sprigs of cilantro
• 1 tablespoon of oyster sauce
• 1 tablespoon of light soy sauce

Thoroughly wash the intestines, rubbing them with salt to remove any internal fat.

Bring the water to a boil with the lemongrass and leaves of the combava tree, which help to reduce the strong smell.

Cook the intestines for about 30 minutes, until they are tender.

While you’re doing that, finely chop the garlic, pepper, coriander seeds, and cilantro roots.

Cut the intestines into bite-sized pieces and drain them.

Mix them with the ground meat, oyster sauce, and soy sauce, and let it marinate for 10 minutes.

Cook them over medium heat until they are lightly browned, then serve.