Authentic Meghalayan Dohneiiong with Warm Smoked Rice
Experience the rich, earthy flavors of Khasi cuisine with this tender pork curry simmered in a luscious, toasted black sesame seed paste. Perfectly spiced with indigenous aromatics, it offers a deeply comforting and unique culinary journey.
75min
Total Time
4
Servings
Meghalayan
Cuisine
Recipe
1
Dry roast the black sesame seeds in a pan over medium heat until they begin to pop and release a nutty aroma, then let them cool completely.
2
Grind the roasted black sesame seeds into a smooth paste using a little water and set aside.
3
Heat mustard oil in a heavy-bottomed pot until smoking, then reduce heat and sauté the sliced onions until golden brown.
4
Add ginger paste and garlic paste, sautéing for another two minutes until the raw smell disappears.
5
Add the pork pieces, turmeric powder, and salt, searing the meat on all sides until lightly browned.
6
Pour in the prepared black sesame paste, black pepper powder, and mix thoroughly to coat the pork evenly.
7
Add water, bring to a boil, then cover and simmer on low heat for about 40 minutes until the pork is tender and the gravy thickens.
8
Stir in the slit green chilies and simmer for an additional five minutes.
9
Garnish with fresh coriander leaves and serve hot with warm smoked rice.
Ingredients
500g pork belly or shoulder, cut into bite-sized pieces
100g black sesame seeds
2 large onions, finely sliced
1 tablespoon ginger paste
1 tablespoon garlic paste
2-3 green chilies, slit
1 teaspoon turmeric powder
1 teaspoon black pepper powder
2 cups water
Salt to taste
2 tablespoons mustard oil
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.