Dohneiiong is a pork dish from Meghalaya which is one of the North East States of India. Dohneiiong is the very famous khasi black sesame pork dish served on different occasions. It is pork cooked with black sesame seeds as the hero ingredient.
Let’s learn a Khasi delicacy today – pork cooked with black sesame seeds with a detailed step by step picture recipe.
This dish is made with very minimal ingredients. The hero of the dish is black sesame seeds. Black sesame seeds make the dish very flavourful and give a dark colour to the dish. The 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 are dry roasted and coarsely pounded or made into fine powder and then added towards the end of the dish.
Dohneiiong and Dohkhlieh (Meghalayan Pork Salad) are my personal favourites 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. Festivals and special occasions are incomplete without pork dishes. But at the same time different regions have different taste buds and different cooking styles and techniques so is this black sesame pork. Few other states from the 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 love to have hot spicy food so food is 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 : 40 mins
- Serves: 3-4
Ingredients for Dohneiiong:
- 300-400 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 minutes 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 minutes.
Add the cooked pork, mix well, cover the pot and cook for about 10 minutes 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 to 10 minutes and take off the heat.
NOTES:
1) Fresh pork is used for making this recipe.
2) Traditionally mustard oil is used but if it is not available you can replace with other cooking oil.
3) Red chilly is optional and can be adjusted as per your preference.
4) You can add more water and adjust the gravy consistency as per your palate.
RECIPE CARD
Dohneiiong
Ingredients
- 300 grams Pork
- 4 tablespoon Black Sesame Seeds
- 10 pieces Dry Red Chillies
- 1 large Onion chopped
- 2 teaspoon Ginger Garlic paste
- 2 large Green Chilly slit
- ½ teaspoon Turmeric powder
- 3 tablespoon Mustard Oil
- 1 tablespoon Salt or as per taste
- 2 cups Water or as required
Instructions
- 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 minutes 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 minutes.
- Add the cooked pork, mix well, cover the pot and cook for about 10 minutes 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 to 10 minutes and take off the heat.
Notes
- Fresh pork is used for making this recipe.
- Traditionally mustard oil is used but if it is not available you can replace with other cooking oil.
- Red chilly is optional and can be adjusted as per your preference.
- You can add more water and adjust the gravy consistency as per your palate.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedback is always, I love hearing from you guys and always do my best to respond to each and every one of you.
Happy cooking!
❤ Akum
