SPOTLIGHT ON INDIGENOUS FOOD

Jadoh is the signature rice-and-pork dish of the Khasi people.

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Jadoh

Traditionally, the meat juices flavour the rice fully (some cooks even add pork liver or blood for richness). Jadoh is often served at festivals and family gatherings, commonly accompanied by doh khleh (a spicy pork salad) or fermented soyabean mash. In Khasi culture, the simplicity of Jadoh–with minimal spices–highlights the freshness of local ingredients.

How To Make

Preparation Time: 15 minutes

Cooking Time: 35-40 minutes

Ingredients (for 4 servings)

• 500 g pork pieces

• ½ tsp turmeric powder

• 1 tsp salt

• 1-2 tbsp oil

• 1 tbsp fresh ginger and garlic, finely minced

• 1 medium onion, sliced

• 2 cups short-grain rice or parboiled rice

• 2 bay leaves

• 2 cups water (about 1 cup per cup of rice)

• Chopped coriander (optional, for garnish)

Method

• Toss pork pieces with turmeric and salt. Set aside briefly.

• Heat oil in a heavy pot (traditionally clay).

• Fry ginger, garlic and onion until soft.

• Add pork; brown until it releases fat, about 8-10 minutes.

• Stir in rinsed rice and bay leaves.

• Pour in 2 cups of water.

• Cover and simmer until rice is fluffy and liquid is absorbed (about 20-25 minutes).

• Fluff gently and serve hot; garnish if desired.

Cooking Note

Traditionally, Jadoh is slow-cooked in a clay pot but it can also be prepared in a rice cooker.

Doh Sniang Neiiong (Black Sesame Pork)