Authentic Meghalayan Dohneiiong Pork with Warm Kinat Rice
Experience the rich and earthy flavors of Meghalaya with this tender pork dish cooked in a deeply savory, toasted black sesame seed gravy. Served alongside fragrant local rice, it offers a truly unique taste of the Northeast hills.
75min
Total Time
4
Servings
Meghalayan
Cuisine
Recipe
1
Dry roast the black sesame seeds in a pan on medium heat until fragrant, then grind them into a smooth paste using a little water.
2
Heat mustard oil in a heavy-bottomed pan until smoking, then add the chopped onions and sauté until translucent.
3
Add the ginger and garlic pastes, cooking for two minutes until the raw aroma disappears.
4
Toss in the pork pieces and sear them well on all sides until lightly browned.
5
Stir in the turmeric powder, slit green chilies, and salt, mixing thoroughly with the pork.
6
Pour in the black sesame seed paste and combine well with the meat.
7
Add warm water, bring to a gentle boil, then cover and simmer on low heat for about 40 minutes until the pork is tender and the gravy thickens.
8
Serve hot with freshly prepared warm local rice.
Ingredients
500g pork belly, cut into bite-sized pieces
4 tablespoons black sesame seeds
2 medium onions, finely chopped
1 tablespoon ginger paste
1 tablespoon garlic paste
3-4 green chilies, slit
1 teaspoon turmeric powder
2 tablespoons mustard oil
Salt to taste
2 cups warm water
*This AI-generated recipe may contain inaccuracies.