Meghalaya Doh Jem Pork Belly Slow Boil Khasi Classic

Method

1. 1

   Place pork belly pieces in a heavy pot with 3 cups cold water.

2. 2

   Bring to a boil over medium-high heat. Skim all white foam from the surface in the first few minutes — this ensures a clean, clear broth.

3. 3

   Add sliced ginger, crushed garlic, dried red chillies, turmeric, salt and coarsely crushed black pepper.

4. 4

   Reduce to low heat. Cover and simmer for 45 to 50 minutes until the pork is completely tender — a chopstick or skewer should slide through with no resistance.

5. 5

   The fat should be translucent and slightly gelatinous.

6. 6

   In the final 10 minutes remove the lid and increase heat slightly to reduce the broth to a smaller, more concentrated amount.

7. 7

   Taste and adjust salt. The broth should be deeply savoury and fragrant from ginger and garlic.

8. 8

   Garnish with chopped spring onion and fresh coriander.

9. 9

   Serve in deep bowls with steamed rice, the pork pieces and the broth poured over everything.