Authentic Meghalayan Jadoh with Warm Rice
A fragrant and hearty Khasi speciality made with succulent pork pieces and indigenous hill rice, gently spiced with black sesame paste and local aromatics. This comforting dish offers a rustic, earthy taste of Northeast India's rich culinary heritage.
70min
Total Time
4
Servings
Meghalayan
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed pot over medium heat until smoking point, then reduce heat slightly.
2
Add the sliced onions and sauté until translucent and lightly golden.
3
Stir in the ginger and garlic pastes, cooking for a couple of minutes until the raw aroma disappears.
4
Add the pork pieces and bay leaves, searing the meat until it turns light brown on all sides.
5
Stir in the ground black sesame seeds and green chillies, mixing thoroughly with the pork.
6
Add the washed rice to the pot, gently stirring to combine all the ingredients and coat the grains with the spiced oil.
7
Pour in the warm water, season with salt to taste, and bring the mixture to a rolling boil.
8
Cover with a tight-fitting lid, reduce the heat to low, and let it simmer undisturbed until the rice and pork are tender and the liquid is fully absorbed.
9
Remove from heat, let it rest covered for 10 minutes, then fluff gently before serving hot.
Ingredients
500g pork belly or shoulder, cut into bite-sized pieces
2 cups local indigenous red rice or short-grain rice, washed and drained
2 medium onions, finely sliced
1 tablespoon ginger paste
1 tablespoon garlic paste
2 tablespoons roasted black sesame seeds, finely ground
3-4 green chillies, slit
2 bay leaves
3 tablespoons mustard oil
Salt to taste
4 cups warm water
*This AI-generated recipe may contain inaccuracies.