Doh Khleh
khasi pork salad. Boiled meat tossed hot with onion, chilli and a lot of lemon
Allergens in Doh Khleh: sesame.
Ingredients
Quantities for 4.
- 500g belly or shoulder, in one piece Pork
- 2 medium, finely sliced Onion
- 3, finely chopped Green Chilli
- 1 tbsp, finely chopped Ginger
- 2, juiced Lemondoh khleh should be properly sharp
- 1 tsp, coarsely crushed Black Pepper
- 1 tbsp, roasted and coarsely ground Sesameblack sesame is what is used in Meghalaya; the catalogue's sesame is the same seed, so roast it a shade darkeroptional
- 3 tbsp, chopped Coriander Leavesoptional
- 1 Bay Leaffor the boiling wateroptional
- to taste Salt
- 1.5 litres for boiling Water
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Boil the pork in one piece and dice it after. Diced first, it dries out and loses its bounce.
- Slice the onion paper-thin and salt it while the pork boils. Twenty minutes of sitting takes the harshness out.
- Dress the salad while the pork is still warm. Cold meat will not take up the lemon.
Method
- Bring the water to a boil with the bay leaf and a generous tablespoon of salt, lower in the pork and simmer 35 minutes.
- Test it with a skewer. It should go in easily but the meat should still hold together, not shred.Boil it past this point and the salad turns to threads.
- Meanwhile toss the sliced onion with a big pinch of salt and leave it in a bowl for 20 minutes.
- Roast the sesame in a dry pan 2 minutes, until it pops and smells toasted, then grind it coarsely.
- Lift the pork out, rest it 5 minutes, then cut it into 1.5cm dice, fat and all.
- While it is still warm, toss the pork with the onion and any liquid in its bowl, the ginger, green chilli and crushed black pepper.
- Add the lemon juice and check the salt. The boiling water has seasoned the meat already, so taste before adding more.Add the lemon to warm meat, not hot: straight off the boil it just evaporates.
- Fold in the ground sesame and coriander and serve at room temperature, on its own or with plain rice.
Safe temperatures: Whole cuts of mutton, beef and pork are done at 63°C / 145°F, rested 3 minutes. A long braise passes that well before the meat is tender. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 2 days refrigerated but the onion softens and the lemon fades. Bring it to room temperature and refresh with a squeeze of lemon and fresh coriander; do not reheat.
Nutrition Medium estimate
One serving of Doh Khleh (486 g) is about 225 calories, or 47 calories per 100 g.
High protein: 28 g a serving, 50% of the calories
| Per serving486 g | Per 100 g | |
|---|---|---|
| Calories | 225 kcal | 47 kcal |
| Protein | 28.3 g | 6 g |
| Carbohydrate | 8.1 g | 2 g |
| of which sugars | 2.8 g | 1 g |
| Fibre | 2.0 g | 0 g |
| Fat | 8.4 g | 2 g |
| of which saturated | 2.6 g | 0 g |
| of which unsaturated | 5.0 g | 1 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
More like this: Healthy Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Northeast Indian recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.