Authentic Meghalaya Jadoh
Experience the aromatic flavors of the Khasi hills with Jadoh, a traditional rice dish cooked with pork and indigenous spices. Infused with ginger, garlic, and fresh local herbs, this comforting delicacy is a true masterpiece of Northeast Indian cuisine.
60min
Total Time
4
Servings
Meghalayan
Cuisine
Recipe
1
Heat mustard oil or extracted pork fat in a heavy-bottomed pot over medium heat.
2
Add the sliced onions and sauté until translucent and lightly golden.
3
Stir in the ginger paste and garlic paste, cooking until the raw aroma disappears.
4
Add the pork belly pieces and fry them well until they turn golden brown and release their natural fats.
5
Mix in the turmeric powder and slit green chilies, stirring continuously for a minute.
6
Add the washed red rice to the pot and gently fry it with the spiced pork for about 3 to 4 minutes.
7
Pour in the warm water or pork stock, season with salt, and bring the mixture to a rolling boil.
8
Reduce the heat to low, cover the pot tightly with a lid, and let it simmer until the rice and pork are fully cooked and the liquid is absorbed.
9
Remove from heat and let it rest covered for 10 minutes.
10
Garnish with freshly chopped coriander leaves and crispy fried shallots before serving hot.
Ingredients
2 cups local red rice or short-grain rice, washed and drained
300g pork belly, cut into small bite-sized pieces
2 tablespoons mustard oil or pork fat
1 large onion, finely sliced
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon turmeric powder
2-3 green chilies, slit
3 cups water or mild pork stock
Salt to taste
Fresh coriander leaves for garnishing
Fried shallots for topping
*This AI-generated recipe may contain inaccuracies.