Pork cooked in a black sesame paste gravy — the signature preparation of the Jaintia people of the Jaintia Hills, distinct from the Khasi and Garo pork preparations.
Ingredients
600g pork — belly or shoulder, cut into 3 cm pieces
4 tbsp black sesame seeds (kala til) — dry-roasted until fragrant
1 inch ginger — sliced
4 garlic cloves — crushed
2 green chillies — slit
1 small onion — finely chopped
1/4 tsp turmeric
1 tsp black pepper
2 cups water
1 tsp salt
1 tbsp mustard oil
Method
Dry-roast black sesame seeds in a pan stirring constantly for 4 to 5 minutes until they pop and smell deeply nutty. Cool. Grind to a coarse paste with 3 tbsp water in a blender or mortar.
Heat 1 tbsp mustard oil in a heavy pot. Add finely chopped onion. Cook 5 minutes until softened.
Add sliced ginger and crushed garlic. Cook 2 minutes.
Add pork pieces. Brown on medium-high heat for 5 minutes, turning.
Add turmeric, black pepper and salt. Stir.
Add the black sesame paste. Stir to coat all pork pieces — the paste makes the curry deep grey-black in colour.
Add 2 cups water and slit green chillies. Bring to a boil. Skim any foam.
Reduce to medium-low. Cover and simmer for 35 to 40 minutes until pork is completely tender and the sesame gravy clings to each piece.
Remove lid for the last 10 minutes to thicken the gravy slightly.