Khasi Pork With Sesame
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This dish, locally known as 'Doh-Neiiong,' is one of the most iconic recipes from the Khasi hills of Meghalaya. It is a magnifique celebration of black sesame seeds, which are roasted and ground to create a deep, dark, and intensely nutty gravy. The meat is slow-cooked in its own fat until it becomes melt-in-the-mouth tender, absorbing the unique smoky essence of the toasted sesame. It’s a very simple and honest preparation, often using just ginger, garlic, and onions to let the primary flavors shine. In Khasi homes, this is a symbol of hospitality and is almost always present during important family gatherings. It’s a soulful meal that represents the rich tribal heritage of Northeast India.
Ingredients
Cooking Instructions
Tips & Secrets
- Roasting the sesame seeds perfectly is the key; if you under-roast, the gravy won't have that magnifique dark color.
- Always use black sesame for the authentic flavor; white sesame will not provide the same intensity.
- Slow cooking is essential for the meat to absorb the oils and aroma of the sesame seeds.
Nutritional Information(Per 250g)
380 kcal
24g
28g
4g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.