Authentic Meghalayan Dohneiiong with Warm Rice
Experience the rich, earthy flavors of Meghalaya with this tender pork curry cooked in a deeply savory, toasted black sesame seed paste. Enhanced by indigenous herbs and green chilies, it offers a delightfully nutty and distinct Khasi culinary tradition.
75min
Total Time
4
Servings
Meghalayan
Cuisine
Recipe
1
Dry roast the black sesame seeds in a pan on low heat until fragrant, taking care not to burn them, then grind them into a smooth fine paste using a little water.
2
Heat mustard oil in a heavy-bottomed pot until smoking point, then lower the heat and sauté the sliced onions until golden brown.
3
Add the minced garlic and grated ginger, sautéing for another minute until the raw aroma disappears.
4
Add the pork pieces and turmeric powder, frying on medium-high heat until the pork is lightly browned on all sides and releases its fat.
5
Pour in the ground black sesame seed paste, stir thoroughly to coat the pork, and cook for 5 minutes until the oil begins to separate slightly.
6
Add the slit green chilies and warm water, season with salt, and bring to a gentle boil.
7
Cover the pot with a tight lid, reduce the heat to low, and simmer for 35 to 40 minutes until the pork is tender and the gravy thickens into a rich consistency.
8
Serve hot alongside freshly steamed sticky or plain white rice.
Ingredients
500 grams pork belly or shoulder, cut into bite-sized pieces
100 grams black sesame seeds
2 medium onions, finely sliced
4 cloves garlic, minced
1-inch piece ginger, grated
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.