Authentic Meghalayan Jadoh with Warm Smoked Pork
Experience the earthy flavours of Khasi cuisine with this fragrant rice and pork dish cooked in local spices. Served alongside smoked pork, it offers a deeply comforting and traditional meal.
60min
Total Time
4
Servings
Meghalayan
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed pot over medium heat and sauté the sliced onions until translucent.
2
Add the ginger paste, garlic paste, and green chillies, frying until the raw aroma disappears.
3
Toss in the diced pork belly and cook until it releases its fat and turns lightly browned.
4
Stir in the washed hill rice and black pepper powder, roasting the grains gently in the pork fat for two minutes.
5
Pour in the water, add salt, and bring the mixture to a boil.
6
Cover the pot with a tight-fitting lid, lower the heat, and let it simmer until the rice is cooked and absorbs all the moisture.
7
In a separate pan, lightly warm the sliced smoked pork until aromatic.
8
Serve the hot Jadoh garnished with the warm smoked pork on top.
Ingredients
2 cups hill rice
300g pork belly, diced
150g smoked pork, sliced
2 medium onions, finely sliced
1 tablespoon ginger paste
1 tablespoon garlic paste
4 green chillies
1 teaspoon black pepper powder
2 tablespoons mustard oil
Salt to taste
3 cups water
*This AI-generated recipe may contain inaccuracies.