Doh-Neiiong
Pork cooked in black sesame paste — pork pieces slow-cooked until tender in a dark, nutty sauce made from dry-roasted black sesame seeds ground with onion and ginger. The sesame coats every piece of pork in a deeply aromatic, slightly bitter crust; one of the two most celebrated Khasi pork dishes alongside jadoh.
Cuisines
Meghalayan
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 500 grams | pork belly, cut into cubes |
| 3 tablespoons | mustard oil |
| 2 tablespoons | black sesame seeds |
| 1 medium | onion, finely chopped |
| 1 inch | ginger, finely chopped |
| 4 cloves | garlic, finely chopped |
| 2 cups | water |
| — | salt to taste |
Instructions
- 1 Dry roast the black sesame seeds in a pan over low heat until they are fragrant, then grind them into a fine paste and set aside.
- 2 Heat mustard oil in a pot over medium heat until it starts to smoke slightly.
- 3 Add the chopped onions, ginger, and garlic to the pot and sauté until the onions are golden brown.
- 4 Add the pork belly cubes to the pot and stir-fry until they are browned on all sides.
- 5 Stir in the ground black sesame seed paste and mix well with the pork.
- 6 Add water and salt to taste, then bring the mixture to a boil.
- 7 Reduce the heat to low, cover the pot, and let it simmer for about 30-35 minutes or until the pork is tender and the sauce has thickened.
- 8 Adjust seasoning if necessary, and serve hot with steamed rice.
Tips
For a richer flavor, let the pork marinate in the sesame paste for a few hours before cooking.