Dohthad
A Meghalayan pork dish cooked with a blend of spices and herbs, offering a unique taste of the region.
Cuisines
Meghalayan
Best for
Lunch
Dinner
Build a full meal around Dohthad
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 45 min
Total: 60 min
2-3 servings
Ingredients
|
500 grams | Pork belly |
|
1 tablespoon | Mustard oil |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 tablespoon | Ginger-garlic paste |
|
1 teaspoon | Black pepper powder |
|
1 | Bay Leaf |
|
2 | Green Chili , slit |
|
2 cups | Water |
|
— | Salt , to taste |
|
1 handful | Cilantro , chopped |
Instructions
- 1 Cut the pork belly into bite-sized pieces.
- 2 Heat mustard oil in a pan over medium heat.
- 3 Add the bay leaf and ginger-garlic paste, sauté until aromatic.
- 4 Add the pork pieces and stir-fry until they start to brown.
- 5 Sprinkle turmeric powder, red chili powder, and black pepper powder over the pork.
- 6 Add the slit green chilies and salt to taste, mixing well.
- 7 Pour in the water and bring to a boil.
- 8 Reduce the heat to low, cover, and simmer until the pork is tender and the water has reduced to a thick gravy, about 30 minutes.
- 9 Garnish with fresh coriander leaves before serving.
Tips
For a more authentic flavor, cook the pork on low heat to allow the spices to infuse thoroughly.