When in Burma (you most likely know it as Myanmar, but it will always be Burma for us), the best way to conjure up a makeshift tapas platter is to take a pig and gut it. All you need is a grill Salted meat, sizzling grease and some chili. It’s a feast suitable for every occasion!
Ingredients
Swine, 1 will do
Salt, grease, chili
Preparation
1. Separate the pig from its organs.
2. Barbeque with care. (Once you’ve done this, it’s always easy to reheat the grub in Myanmar microwave aka hot water.)
3. Don’t pussyfoot with the spices. Actually, prove your manhood and eat the intestines as they come from the grill, without the chili sauce.
The best bits of the ham are the palate and the womb – but the Burmese lore dictates it has to be the womb of a virginal swine. So make sure your piggie is mature enough but has not yet experimented sexually.
Side order of maggots goes down well with this meal – these fat, white larvae can be found under large stones or between bark and tree. Fry them for five minutes in pork fat before eating. Excellent!
Kick it!
