Wednesday, November 12, 2014

Dohneiiong - Pork with Black Sesame, from Meghalaya



A few days ago I went for an incredible lunch that featured the cuisines of the north eastern states of India. From aperitif to dessert, it was a wonderful gastronomic tour of seven states and I learned a lot about the cuisines of this region. I think the biggest lesson I took home with me is the fact that momos are not from the North East. They're from Tibet and Nepal, although they have penetrated into many regions of India, not just the NE.

Given my love for pork, I was quite thrilled to see a dish featuring my favourite meat on the menu. That wasn't all - we also saw a demonstration of how this dish was made. The recipe was shared with us and I am going to share it here on my blog for one very simple reason - you will find the ingredients anywhere and quite easily. There's no exotic ingredient that you have to beg your friends to bring back from their home in the NE.

Dohneiiong - Pork with Black Sesame by Gitika Saikia

Half kilo pork belly
100 gms black sesame seeds. Roasted and powdered
1 onion, sliced
2 tbsp fresh ginger garlic paste
3 - 4 green chillies, chopped
1 tbsp red chilli paste
1 tbsp turmeric powder
mustard oil
salt

Boil the pork belly and cut into largeish cubes.

In a thick bottomed pot or casserole dish heat a few tablespoons of mustard oil till it smokes. Reduce the heat and chuck in the sliced onions. Let it fry stirring it once in a while. Add the ginger garlic paste and fry for another couple of minutes. Once the onions have changed colour add the pork cubes, chillies and the chilli paste. Stir well and mix properly. Add the salt and the turmeric too. Saute on a medium flame and let the pork cook for a good 10 - 15 minutes.

Mix a little water into the sesame powder to make a thin slurry. Pour this into the pork. Water is added to the sesame powder to make it easier to mix it into the pork, so don't use too much water. Now cover the pot and let it cook for another 5 minutes or so. Give it a stir once in a while and it will be ready to serve as soon as the water is gone and the oil is released.

This tastes best served with sticky rice but you can enjoy it with whatever rice you make at home.

Marathon Bloggers Project 52

2 comments:

Tarika Singh said...

I make a chicken variation of it that I'd seen on Gordon Ramsay's show as he traveled through the North East to hunt for different flavours from India. I'll give this Pork version a shot too!

Gitika Saikia said...

That's great Tarika. Let us know how it turns out to be.