My trip in the south began with a feast at a friend's home, where we ate a pig whose parts made their way into curries, stir-fries and soups. No part was spared—simmered liver and intestines were first eaten by the men as a drinking snack just an hour after the pig was killed. Here, it's being butchered by the women in the family.
Jarrett Wrisley gathers traditional recipes in Nakhon Si Thammerat province in
Spicy, Fishy, Sour: Cooking in Southern Thailand.