Authentic Meghalayan Dohneiiong with Pork
A fragrant, deeply satisfying Khasi specialty featuring tender pork belly coated in a rich, earthy black sesame paste. Enhanced with aromatic ginger, garlic, and native spices, it delivers an unforgettable smoky flavor.
75min
Total Time
4
Servings
Meghalayan
Cuisine
Recipe
1
Dry roast the black sesame seeds in a pan over medium heat until they start to pop and release a nutty aroma, then let them cool completely.
2
Grind the roasted sesame seeds into a fine powder, then blend with a little water to form a smooth paste.
3
Heat mustard oil in a heavy-bottomed pan or kadhai until smoking point, then lower the heat.
4
Add the sliced onions and sauté until translucent and golden brown.
5
Add the ginger paste, garlic paste, and green chilies, cooking for 2 minutes until the raw aroma disappears.
6
Add the pork pieces, turmeric powder, and salt, searing the meat until it turns light brown on all sides.
7
Pour in the prepared black sesame paste and black pepper powder, mixing thoroughly to coat all the pork pieces.
8
Add the warm water, bring it to a boil, then cover and simmer on low heat for about 35-40 minutes until the pork is tender and the gravy thickens to a coating consistency.
9
Adjust seasoning if necessary and serve hot with steamed plain rice.
Ingredients
500g pork belly, cut into bite-sized chunks
100g black sesame seeds
2 medium onions, finely sliced
1 tablespoon ginger paste
1 tablespoon garlic paste
3-4 green chilies, slit
1/2 teaspoon turmeric powder
1 teaspoon black pepper powder
2 tablespoons mustard oil
Salt to taste
2 cups warm water
*This AI-generated recipe may contain inaccuracies.