Doh Neiiong
Khasi pork stewed in ground black sesame until the gravy turns dark and nutty
Allergens in Doh Neiiong: sesame.
Ingredients
Quantities for 4.
- 700g belly and shoulder mixed, in 3cm cubes with the fat left on Pork
- 5 tbsp, black Sesameblack sesame is what gives the gravy its colour; white seeds work but the dish stays grey-brown
- 3 medium: 2 sliced, 1 roughly chopped Onion
- 1 1/2 tbsp, ground to a paste Ginger
- 8 cloves, crushed Garlic
- 1 tsp, coarsely cracked Black Pepper
- 1/2 tsp Turmeric
- 3, slit Green Chilli
- 1 tbsp Neutral Oilbarely any is needed. The pork renders plenty of its own fat
- 500ml Water
- to taste Salt
- 1 Bay Leafoptional
Cookware
stovetop, kadhai, blender
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
- Ask for pork with a decent fat cap. Lean pork gives a thin, gritty gravy. The fat is what carries the sesame.
- Grind the sesame with a little water into a paste, not a dry powder, and do it before you start cooking.
- Bring the pork to room temperature for 30 minutes so it browns instead of stewing when it hits the pan.
Method
- Dry-roast the sesame seeds in a heavy pan over low heat for 4-5 minutes, shaking constantly, until they start to pop and smell strongly nutty.Black seeds hide their colour, so go by smell and sound. Burnt sesame turns the whole dish bitter and there is no rescuing it.
- Cool the seeds completely, then blend with the chopped onion and 4 tbsp water to a thick, slightly coarse paste.Cooling first matters. Warm seeds go oily and smear instead of grinding.
- Put the pork in a pan with the turmeric, 1 tsp salt, the bay leaf and 300ml of the water. Bring to a boil and simmer covered 20 minutes, skimming the grey foam off the top.
- Heat the oil in a kadhai and fry the sliced onion for 8 minutes until deep gold and shrunken.
- Add the ginger and garlic and cook 2 minutes until the raw smell is gone.
- Lift the pork out of its liquor into the kadhai, keeping the liquor. Add the cracked pepper and fry hard for 8 minutes, turning, until the cubes take on brown edges and the pan looks dry.
- Stir in the sesame paste and cook 3 minutes, then add the reserved pork liquor and the remaining 200ml water.Scrape the base as you add the liquid. Everything stuck there is flavour.
- Simmer uncovered 20-25 minutes, stirring every few minutes, until the gravy darkens, thickens enough to coat the pork, and fat beads at the rim.Sesame catches on the base the moment you stop stirring. Keep the heat low.
- Add the green chillies, check the salt, and simmer 5 minutes more.
- Rest 10 minutes off the heat before serving 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 3 days refrigerated and tastes better on day two. The gravy sets solid when cold. Reheat over low heat with 3-4 tbsp water, stirring, until it loosens. Freezes well for a month.
Nutrition Medium estimate
One serving of Doh Neiiong (383 g) is about 397 calories, or 104 calories per 100 g.
High protein: 41 g a serving, 41% of the calories
| Per serving383 g | Per 100 g | |
|---|---|---|
| Calories | 397 kcal | 104 kcal |
| Protein | 41.1 g | 11 g |
| Carbohydrate | 14.7 g | 4 g |
| of which sugars | 3.9 g | 1 g |
| Fibre | 3.4 g | 1 g |
| Fat | 19.1 g | 5 g |
| of which saturated | 4.6 g | 1 g |
| of which unsaturated | 13.1 g | 3 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.