Doh-Khleh
Khasi pork salad — boiled pork (often the head, ears, and trotters) sliced thin and tossed with finely chopped raw onion, ginger, green chilli, and a squeeze of lime. Eaten cold as a side or starter at Khasi gatherings; the contrast of the soft, gelatinous pork with the sharp raw onion and lime is the entire dish.
Cuisines
Meghalayan
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 250 grams | pork belly |
| 1 medium | onion, finely chopped |
| 1 medium | tomato, chopped |
| 1 inch | ginger, finely chopped |
| 2 tablespoons | coriander leaves, chopped |
| 1 | green chili, chopped |
| — | salt to taste |
Instructions
- 1 Boil the pork belly in water with a pinch of salt until tender, about 20 minutes.
- 2 Once cooked, remove the pork from the water and let it cool slightly.
- 3 Chop the boiled pork into small bite-sized pieces.
- 4 In a mixing bowl, combine the chopped pork, onion, tomato, ginger, green chili, and coriander leaves.
- 5 Add salt to taste and mix everything well.
- 6 Serve the Doh-Khleh at room temperature as a salad or side dish.
Tips
For an authentic touch, add a dash of fermented fish sauce or a sprinkle of roasted sesame seeds.