Authentic Meghalayan Dohneiiong with Warm Steamed Rice
Experience the rich, earthy flavors of Meghalaya with this traditional pork dish simmered in a luscious, roasted black sesame seed gravy. Infused with local spices and ginger, it offers a deeply comforting and nutty profile that pairs wonderfully with plain rice.
65min
Total Time
4
Servings
Meghalayan
Cuisine
Recipe
1
Dry roast the black sesame seeds in a heavy-bottomed pan on low heat until they start to pop and release a nutty aroma, then let them cool completely.
2
Grind the cooled roasted sesame seeds into a fine powder using a dry grinder.
3
Heat mustard oil in a heavy-bottomed pot until smoking, then reduce heat and sauté the chopped onions until translucent.
4
Add ginger paste, garlic paste, and slit green chilies to the pot, cooking until the raw aroma disappears.
5
Add the pork pieces, turmeric powder, and salt, searing the meat on medium-high heat until it turns lightly browned on all sides.
6
Stir in the ground black sesame powder and black pepper powder, mixing thoroughly to coat the pork evenly.
7
Pour in the warm water, bring the mixture to a gentle boil, then cover and simmer on low heat for 35 to 40 minutes until the pork is tender and the gravy thickens.
8
Adjust seasoning if necessary and serve hot alongside freshly steamed white rice.
Ingredients
500g pork belly or shoulder, cut into bite-sized pieces
100g black sesame seeds
2 medium onions, finely chopped
1 tablespoon ginger paste
1 tablespoon garlic paste
2 green chilies, slit
1 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.