Authentic Meghalayan Jadoh with Warm Smoked Pork Ribs
Experience the earthy flavors of the Northeast with this aromatic Khasi-style rice dish infused with indigenous spices and succulent pork fat. Slow-cooked to perfection, it offers a deeply comforting and unique culinary journey.
65min
Total Time
4
Servings
Meghalayan
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed pot over medium heat and add the bay leaf.
2
Add the sliced onions and sauté until translucent and lightly golden.
3
Stir in the ginger-garlic paste and green chillies, cooking for another two minutes until the raw aroma disappears.
4
Add the cubed pork belly and ribs, frying them until they release their natural fats and turn golden brown.
5
Toss in the rinsed sticky rice, black pepper powder, and salt, stirring gently to coat the grains with the pork fat and spices.
6
Pour in the water, bring to a boil, then reduce the heat to low, cover with a tight-fitting lid, and let it simmer for 30 minutes until the rice is tender and absorbs all the flavorful broth.
7
Fluff the Jadoh gently with a fork and serve hot garnished with fresh coriander leaves.
Ingredients
2 cups sticky rice, rinsed and drained
300g pork belly and ribs, finely cubed
1 large red onion, finely sliced
2 tablespoons ginger-garlic paste
3-4 green chillies, slit
1 teaspoon black pepper powder
1 tablespoon mustard oil
1 bay leaf
Salt to taste
3 cups water
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.