Boiled pork mixed with raw onion, ginger, green chilli and sesame — the signature Khasi pork salad eaten as a starter or side at all community gatherings and celebrations.
Ingredients
500g pork — boneless belly or shoulder
2 cups water
1/2 tsp turmeric
1 tsp salt
1 large onion — very finely sliced
1 inch ginger — cut into very thin matchsticks (julienne)
2 green chillies — very finely sliced
1 tbsp sesame seeds — dry-roasted
1 tsp mustard oil
1 tsp lemon juice
Salt and black pepper to taste
Fresh coriander to garnish
Method
Boil pork with water, turmeric and salt for 30 to 35 minutes until cooked through and tender.
Drain and cool completely. Slice into thin strips or bite-sized pieces.
Dry-roast sesame seeds in a small pan for 2 to 3 minutes until golden and fragrant. Set aside.
In a bowl combine the cooled sliced pork with very finely sliced raw onion, ginger matchsticks and finely sliced green chillies.
Add the dry-roasted sesame seeds, mustard oil, lemon juice, salt and black pepper. Toss well.
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.
Garnish with fresh coriander. Serve at room temperature as a starter, side dish or at community gatherings.