Dohneiiong
An authentic non-vegetarian recipe from Meghalaya, India
Cook Time
60 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
600g Pork (bone-in pieces)
60g Black sesame seeds
200g Onions
25g Ginger
6piece Garlic cloves
4piece Green chillies
3g Turmeric powder
5g Black pepper (coarsely ground)
30ml Mustard oil
2piece Bay leaves
8g Salt
500ml Water
15g Fresh coriander leaves
13 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
**Toast the sesame seeds:** Dry roast black sesame seeds in a heavy pan on low-medium heat for 3–4 minutes, stirring constantly, until they are fragrant and begin to pop. Be careful not to burn them.
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**Grind the sesame:** Let the toasted sesame cool slightly, then grind into a coarse paste using a stone grinder or blender. Add a little water if needed. The paste should be thick and slightly grainy.
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**Marinate the pork:** Mix pork pieces with turmeric, salt, and half the ginger-garlic paste. Let marinate for 20 minutes.
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**Sear the pork:** Heat mustard oil in a heavy pot. Add bay leaves, then add the marinated pork pieces. Sear on high heat for 5–6 minutes until browned on all sides.
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**Add aromatics:** Add sliced onions, remaining ginger-garlic paste, and slit green chillies. Cook for 5 minutes until onions soften.
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**Add water and simmer:** Pour in water, bring to a boil, then reduce heat. Cover and simmer for 30–35 minutes until pork is tender and cooked through.
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**Add sesame paste:** Add the ground black sesame paste to the pot. Stir well to combine. The gravy will turn dark and rich.
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**Simmer with sesame:** Cook on low heat for another 10 minutes, stirring occasionally, until the sesame paste is fully incorporated and the gravy thickens.
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**Season and finish:** Add coarsely ground black pepper, taste and adjust salt. The gravy should be thick, dark, and intensely flavoured.
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**Serve:** Garnish with fresh coriander and serve hot with steamed rice. The dark sesame gravy is the hallmark of this dish.
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Chef's Tips
Black sesame seeds are non-negotiable in Dohneiiong — they give the dish its distinctive dark colour and nutty, earthy flavour that white sesame cannot replicate.
Toast the sesame seeds carefully on low heat; burnt sesame will make the entire dish bitter.
Bone-in pork is preferred over boneless — the bones add richness and body to the gravy during the long simmer.
The dish should have a thick, coating gravy; if it is too thin, simmer uncovered for the last 10 minutes to reduce.
About This Dish
Dohneiiong is a traditional non-vegetarian dish from Meghalaya, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Black sesame seeds are non-negotiable in Dohneiiong — they give the dish its distinctive dark colour and nutty, earthy flavour that white sesame cannot replicate. - Toast the sesame seeds carefully on low heat; burnt sesame will make the entire dish bitter. - Bone-in pork is preferred over boneless — the bones add richness and body to the gravy during the long simmer. - The dish should have a thick, coating gravy; if it is too thin, simmer uncovered for the last 10 minutes to reduce.
Category
Non-Vegetarian
Cook Time
60 mins
Servings
4 servings
Difficulty
Medium