Meghalaya Dohneiiong Pork Black Sesame Curry

Method

1. 1

   Roast the black sesame seeds: Place black sesame seeds in a dry pan on medium-low heat. Roast stirring continuously for 3 to 4 minutes until they smell very nutty and some begin to pop. Remove and cool completely. Roasting intensifies the sesame flavour.

2. 2

   Grind the sesame: Place cooled roasted black sesame in a mixer. Grind for 3 minutes to a smooth, dark paste. Add 3 tbsp water to help grinding. The paste should be completely smooth and very dark — almost black. This is the signature ingredient of dohneiiong.

3. 3

   Brown the pork: Heat a heavy pot on medium-high. Add oil. Add pork cubes. Brown on all sides for 5 to 6 minutes. Remove and keep aside.

4. 4

   Cook onion in the rendered fat: In the remaining fat add finely chopped onion. Cook 8 minutes until deep golden.

5. 5

   Add garlic and ginger: Add finely chopped garlic and grated ginger. Stir 2 minutes.

6. 6

   Add chilli and turmeric: Add the slit chilli and turmeric. Stir 1 minute.

7. 7

   Add the black sesame paste: Add the ground black sesame paste. Stir continuously for 3 to 4 minutes on medium heat. The paste will cook into the onion mixture, releasing its nutty aroma and darkening the preparation further.

8. 8

   Return pork and add water: Add the browned pork. Stir to coat with the dark sesame mixture. Add 1 cup water. Add salt. Stir.

9. 9

   Simmer until tender: Bring to a boil. Reduce to low heat. Cover and cook for 30 minutes until the pork is completely tender. The gravy should be dark — almost black — and thick from the sesame paste.

10. 10

    Serve: Scatter spring onions. Serve with steamed rice. The dohneiiong should have a deeply nutty, slightly bitter sesame character alongside the pork.

11. 11

    Note: Dohneiiong is the signature pork curry of the Khasi people and is considered one of the most distinctive preparations of Meghalayan cuisine. The use of black sesame as the primary flavouring and thickening agent — rather than onion-tomato or coconut — produces a curry that is visually and flavourally unlike any other in India. It is made for weddings, festivals and important family occasions across the Khasi hills.