Dohneiiong
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Pork cooked in a dark, nutty gravy of roasted black sesame seeds, a signature Khasi dish.
Region: Meghalaya (Khasi Hills)Occasion: Family meals and celebrationsTime: 1 hourServes: 4Non-vegetarian
Ingredients
- 500 g pork belly or shoulder, cut in cubes
- 4 tbsp black sesame seeds
- 2 onions, chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2–3 green or dried chillies
- ½ tsp turmeric
- 2 bay leaves
- Salt to taste
- 1 tbsp oil
Method
- Dry-roast the black sesame seeds until they crackle. Grind them to a fine paste with a little water.
- Boil the pork with salt and turmeric for 15–20 minutes. Keep the stock.
- Heat oil (or use the pork fat) and fry onions until golden. Add ginger, garlic, chillies and bay leaves.
- Add the pork and fry until it browns lightly.
- Stir in the sesame paste and some stock, cover and simmer until the pork is tender and the gravy thick and black.
- Serve with jadoh or plain rice.
History
Neiiong means black sesame in Khasi. Sesame is grown on the Khasi hill slopes and used in both meat dishes and chutneys.
Significance
Dohneiiong is one of the most popular Khasi dishes, cooked for guests and festive meals.