Authentic Meghalayan Jadoh with Smoked Pork
A celebrated Khasi delicacy featuring hill rice cooked in rich pork broth with indigenous spices, generously garnished with tender smoked pork and fried onions.
75min
Total Time
4
Servings
Meghalayan
Cuisine
Recipe
1
Wash the hill rice thoroughly and drain excess water completely.
2
Heat mustard oil in a heavy-bottomed pot and fry half of the sliced onions until golden brown; remove and set aside for garnishing.
3
In the remaining oil, sauté the minced pork, ginger paste, and garlic paste until the meat releases its fat and turns aromatic.
4
Add the drained rice to the pot and gently roast it with the spiced pork mixture for about 3 to 4 minutes.
5
Pour in the fresh pork stock, add salt, black pepper powder, and slit green chilies, bringing the mixture to a boil.
6
Reduce the heat to low, cover with a tight-fitting lid, and let the rice simmer until fully cooked and water is absorbed.
7
In a separate pan, lightly pan-sear the smoked pork cubes until smoky and tender.
8
Fluff the Jadoh gently, top with the seared smoked pork and reserved fried onions, and serve hot.
Ingredients
2 cups small-grain hill rice or Joha rice
300g smoked pork belly, cut into bite-sized cubes
200g pork fat and meat, finely minced
2 medium onions, finely sliced
1 tablespoon ginger paste
1 tablespoon garlic paste
4-5 green chilies, slit
1 teaspoon black pepper powder
3 cups fresh pork stock or water
2 tablespoons mustard oil
Salt to taste
*This AI-generated recipe may contain inaccuracies.