This is a simple recipe from the Khasi hills area of the state of Meghalaya in the North East of India. It is a common everyday sort of dish and is a fun side dish.Locally known as Dohkhleeh (pigs head with ginger).I have tweaked the recipe a bit.
300 gms of pork. The best parts are the pig’s head, tongue etc. But if you prefer not to be adventurous then pork belly will also do. Just make sure that you get an even amount of meat as well as the fat.
50 gms of ginger
1 medium sized onion julienned
1-2 chillies finely diced
Salt to taste
1 teaspoon of mustard oil
Coriander for garnish
Dice the meat into bit sized pieces. Boil them in water with a little salt and ginger till the meat is cooked medium rare. The meat should be crunchy yet not raw. Simple thing to do this would be to pressure cook for about 15 minutes.
Drain the water into a separate dish. Youll be needing it later.
Assemble the meat with the julienned ginger, onions, chillies, mustard oil and add 2 tablespoonfuls of the broth. Garnish with coriander.
Store in the fridge for 30 minutes before service
Serve as a snack, accompaniment