Jadoh

Ingredients

• 2 cups local red rice or short-grain rice, washed
• 300 g pork with some fat, cut into small pieces
• 1 onion, finely chopped
• 1 tbsp ginger paste
• 1 tsp garlic paste (optional)
• 1 tsp turmeric
• 2 bay leaves
• ½ tsp black pepper, crushed
• Salt to taste
• 1 tbsp oil (if the pork is lean)
• 4 cups water

Method

1. Boil the pork with salt and a little turmeric for 15 minutes. Keep the stock.
2. In a heavy pot, let the pork fat render (add oil if needed). Fry the onion until soft.
3. Add ginger, garlic, bay leaves, turmeric and pepper and stir for 2 minutes.
4. Add the boiled pork and the rice and stir until coated in the yellow masala.
5. Pour in the pork stock and water, adjust salt, cover and cook on low heat until the rice is soft and the water absorbed.
6. Serve hot with dohkhlieh, tungrymbai or a chilli chutney.