Meghalaya Doh Khleh Pork Onion Ginger Raw Salad Khasi

Method

1. 1

   Boil pork with water, turmeric and salt for 30 to 35 minutes until cooked through and tender.

2. 2

   Drain and cool completely. Slice into thin strips or bite-sized pieces.

3. 3

   Dry-roast sesame seeds in a small pan for 2 to 3 minutes until golden and fragrant. Set aside.

4. 4

   In a bowl combine the cooled sliced pork with very finely sliced raw onion, ginger matchsticks and finely sliced green chillies.

5. 5

   Add the dry-roasted sesame seeds, mustard oil, lemon juice, salt and black pepper. Toss well.

6. 6

   Taste — the doh khleh should be savoury from pork, sharp from raw onion and ginger, spicy from green chilli, nutty from sesame and bright from lemon.

7. 7

   Garnish with fresh coriander. Serve at room temperature as a starter, side dish or at community gatherings.