Authentic Meghalayan Jadoh with Warm Minced Pork
A fragrant and earthy Khasi specialty made with hill rice cooked in rich pork broth and aromatic spices. Perfectly paired with succulent minced pork for a deeply comforting Himalayan feast.
60min
Total Time
4
Servings
Meghalayan
Cuisine
Recipe
1
Heat pork fat or mustard oil in a heavy-bottomed pot over medium heat and sauté the sliced onions until translucent and golden.
2
Add the ginger paste, garlic paste, and bay leaves, stirring well until the raw aromas disappear.
3
Toss in the minced pork and cook for 10 to 12 minutes until it is lightly browned and releases its natural fats.
4
Add the washed hill rice to the pot and gently stir to coat the grains thoroughly with the spiced pork mixture.
5
Pour in the warm pork broth and season with salt and black pepper powder, bringing the mixture to a gentle boil.
6
Cover with a tight-fitting lid, reduce the heat to low, and let it simmer undisturbed for 20 to 25 minutes until the rice is tender and the liquid is fully absorbed.
7
Fluff the Jadoh gently with a fork, garnish with fresh coriander, and serve warm.
Ingredients
2 cups indigenous red or short-grain hill rice, washed and drained
350g pork belly and shoulder, finely minced
2 tablespoons pork fat or mustard oil
2 large onions, finely sliced
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon black pepper powder
2 bay leaves
3 cups fresh pork broth or water
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.