Doh-Khleh

Doh-Khleh

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

Build a full meal around Doh-Khleh

Get a matched combo of sides and accents

Recipe

Prep: 15 min Cook: 20 min Total: 35 min 2-3 servings

Ingredients

pork belly 250 grams Pork belly
Onion 1 medium Onion , finely chopped
Tomato 1 medium Tomato , chopped
Ginger 1 inch Ginger , finely chopped
Cilantro 2 tablespoons Cilantro , chopped
Chili 1 Chili , green, chopped
salt — Salt , to taste

Instructions

  1. 1 Boil the pork belly in water with a pinch of salt until tender, about 20 minutes.
  2. 2 Once cooked, remove the pork from the water and let it cool slightly.
  3. 3 Chop the boiled pork into small bite-sized pieces.
  4. 4 In a mixing bowl, combine the chopped pork, onion, tomato, ginger, green chili, and coriander leaves.
  5. 5 Add salt to taste and mix everything well.
  6. 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.