Jongsha
Jongsha is a Khasi meat dish where pork is cooked with bamboo shoots and local spices, offering a distinct taste that represents the essence of Meghalayan cuisine.
Cuisines
Meghalayan
Best for
Lunch
Dinner
Build a full meal around Jongsha
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 45 min
Total: 60 min
2-3 servings
Ingredients
|
300 grams | Pork belly |
|
1 tablespoon | Mustard oil |
|
1 medium | Onion , sliced |
|
2 cloves | Garlic , minced |
|
1 inch | Ginger , minced |
|
2 cups | Water |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Salt |
|
1 | Bay Leaf |
|
2 pieces | Green Chili , slit |
|
1 | Cilantro , small bunch, fresh, chopped |
Instructions
- 1 Heat the mustard oil in a pot over medium heat.
- 2 Add the sliced onion and sauté until golden brown.
- 3 Add minced garlic and ginger, and sauté for another 2 minutes.
- 4 Add the pork belly pieces and cook until they are browned on all sides.
- 5 Add turmeric powder, salt, bay leaf, and green chilies, and stir well.
- 6 Pour in the water and bring it to a boil.
- 7 Reduce the heat to low, cover the pot, and let it simmer for 30 minutes or until the pork is tender.
- 8 Remove the bay leaf and adjust the seasoning if needed.
- 9 Garnish with chopped coriander leaves before serving.
Tips
For a smokier flavor, you can char the pork slightly before adding it to the pot.