Let’s learn a Khasi delicacy today – pork cooked with black sesame seeds with a detailed step by step picture recipe.

Dohneiiong is a pork dish from Meghalaya which is one of the North East State of India. Dohneiiong is a very famous dish served on different occasions. It is pork cooked with black sesame seeds.

This dish is made with very minimum ingredients. The hero of the dish is black sesame seeds. Black sesame seeds makes the dish very flavourful and gives a dark colour to the dish. Other few basic ingredients used in the dish are onion, green chillies, ginger garlic paste, turmeric powder, red chilly paste and mustard oil. The pork is first cooked and then sauteed in mustard oil with the remaining ingredients. The black sesame seeds is dry roasted and coarsely pounded or made into fine powder and then added towards the end of the dish.

Dohneiiong is one of my personal favourite and this dish is always a hit in the family. It is an easy and quick recipe which doesn’t require much ingredients and time to prepare yet turns out flavourful and extremely mouthwatering and delicious. The ingredients used are easily available and that’s the best part which I love. It is a drool worthy recipe and definitely a keeper recipe.

North East people are very fond of pork and pork is an integral part of their life. Festival and special occasions are incomplete without pork dishes. But at the same time different region has different taste buds and different cooking styles and techniques so is this black sesame pork. Few others states from north east too cook pork with black sesame seeds but slightly differs in ingredients and cooking style.

Dohneiiong is an extremely mouthwatering dish with rich earthy flavour from black sesame seeds. It has a distinct flavour and a unique taste of its own. The spiciness of the dish can be adjusted as per once heat preference but people of this land loves to have hot spicy food so food are mostly hot and spicy.

Pork lovers and those who have not yet tried this dish should try this recipe and I am sure you will love it. So without wasting your time any further let’s jump to the recipe. Please do try this easy mouthwatering recipe and do share your thoughts about the recipe with me!

MORE NORTH EASTERN RECIPES YOU’LL LOVE, Click to view the recipes 👉 North East Cuisines

Well, if you make this meghalayan dohneiiong, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations. Now let’s jump to the recipe.

  • Preparation time : 10 mins
  • Cooking time : 30 mins
  • Serves: 3-4

Ingredients for Dohneiiong:

  • 300 gms Pork
  • 4 tbsp Black Sesame Seeds
  • 10-12 Dry Red Chillies
  • 1 large Onion chopped
  • 2 tsp Ginger Garlic paste
  • 2 large Green Chilly slit
  • ½ tsp Turmeric powder
  • 3 tbsp Mustard Oil
  • Salt to taste
  • Water as required

Method for making Dohneiiong:

In a bowl add the broken dry red chillies, hot water, cover the bowl and let the chilly soak in the hot water while you make the other ingredients ready. Drain the water and grind the chillies into a paste.

In a saucepan dry roast the black sesame seeds till it starts to crackle. Turn off and grind them into fine powder or you can keep it coarsely pounded.

In a pressure cooker add the pork, salt to taste and some water and pressure cook the pork for about 10 mins or till the pork is cooked. It will not take more water to cook the pork so add less water accordingly.

In a pot heat the mustard oil till smoking hot. Add onion, green chillies, ginger garlic paste and saute till the onion starts to brown.

Add the chilly paste, turmeric powder, salt to taste and saute for about 2 mins.

Add the cooked pork, mix well, cover thw pot and cook for about 10 mins in medium heat stirring it occasionally.

Add the sesame powder, stir and mix them well together nicely.

Add the left over pork stock if any or you can sprinkle little water and cook for 5-10 mins and take off the heat.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

❤ Akum

About Akum Raj Jamir

Hello Everyone.. I am Akum Raj Jamir. I am a Naga Lady born and bought up from Nagaland. Married to a Tamilian and settled in Chennai now.  I worked in hotel industry for 3 years and later I shifted to corporate sector and worked in US based MNC companies. In January 2014 I was blessed with a baby boy and that it when I decided to quit my job and give me full time for him as well as the home. Now I am a homemaker ☺.  I started cooking at the very small age. We sisters used to help mom in the kitchen and followed the foot step of my mom and that's how I developed my cooking skills. A foodie by nature and a passionate cook, loves everything about food. Cooking is my passion. I love experimenting with food in my kitchen and try to bring the best in whatever I cook. I cook with all my heart and soul and this love is evident in the dishes I cook.  I believe in sharing a lot thus whatever I cook I share with fellow friends and my fan followings. So this space is all about food from my kitchen for foodies like me. Explore the recipes ☺

16 thoughts on “Dohneiiong recipe/ Pork with black sesame recipe/ Meghalayan black sesame pork recipe

  1. Thanks for the detailed recipe, tried this once, tasted awesome but turned charcoal black… 😀 maybe because I didn’t roast the sesame seed enough … would welcome some tips… proportion was correct however…

  2. Thanks for the detailed recipe, tried this once, tasted awesome but turned charcoal black… 😀 maybe because I didn’t roast the sesame seed enough … would welcome some tips… proportion was correct however…thanks again 🙂

    1. The colour difference might be because of the quality of sesame seeds. Because I found the difference with the one I got from my home town (organic)and the one available here in Chennai grocery store. The one I got here was purely black with less flavour, not like the one I got from home

  3. I made this and it is delicious. So simple but so flavoursome ! Thank you for sharing the recipe !

  4. I made the dish this evening, using ingredients which I could find in the UK. I think I added a little too much red chilli, but was surprised to find chillies included as I thought the Khasis did not traditionally use them. I served with salad and pork jadoh

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