AI-generated image
Dohneiiong
Dohneiiong — Khasi pork in a dark black-sesame gravy, from Meghalaya
The name says it plainly in Khasi: 'doh' is meat and 'neiiong' is black sesame. In the Khasi Hills around Shillong this near-black pork curry is cooked for family feasts and Sunday meals, and its roasted, nutty flavour is unlike any other curry in India. The sesame is toasted and ground into a paste that thickens the gravy and coats the pork. Serve with plain rice or jadoh. Chef's tip: pork belly gives the silkiest result; mix it half and half with shoulder if you prefer it less rich.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 4
Ingredients
Method
0/8 doneStep 1: Toast 2 ⅞ oz black sesame seeds in a dry pan over a low heat for 3–4 minutes, stirring, until the seeds pop and smell nutty. Common mistake: rushing this on a high heat; scorched sesame turns the dish bitter.
4 minStep 2: Cool the sesame, then grind it with 4–5 tbsp water to a thick, dark paste.
3 minStep 3: Heat 1 tbsp vegetable oil in a heavy pot over a medium-high heat and fry 1 ⅔ lb pork belly or shoulder for 10 minutes, until browned and the fat runs.
10 minStep 4: Add 2 onions and 2 bay leaves and cook for 6–8 minutes, until soft and golden.
8 minStep 5: Stir in 1 tbsp ginger paste, 1 tbsp garlic paste, 1 tsp ground turmeric, 3 green chillies and 1 ½ tsp salt and fry for 2–3 minutes, until fragrant.
3 minStep 6: Pour in 2 cups hot water, cover and simmer on a low heat for 30 minutes.
30 minStep 7: Stir in the sesame paste and simmer uncovered for 10–15 minutes, stirring often so it does not stick, until the gravy is thick and almost black and the pork is tender and cooked through with no pink.
12 minStep 8: Taste for salt and rest for 5 minutes before serving with rice.
5 min
Nutrition per serving
- Calories
- 610 kcal
- Protein
- 33 g
- Carbs
- 10 g
- Fat
- 49 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dohneiiong take?
- About 90 minutes in total: 20 minutes to prepare and 70 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of black sesame seeds?
- Poppy seeds or finely chopped pumpkin seeds, same amount.
- What can I use instead of onions?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Potato chakri
Potato chakri are crisp, light spirals made with rice flour and boiled potato, flavoured with ginger, chilli, lemon, sesame and coriander. The potato makes them extra tender-crisp. They keep for about 3 weeks in an air-tight container, so make them ahead for Diwali or guests.
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Methi palak dhokra
A soft, spongy, low-calorie dhokra made from soaked black-eyed beans blended to a batter with fresh fenugreek, spinach and green chilli-ginger paste, lifted with fruit salt and steamed. Cut into squares and serve with green chutney as a snack or light meal.