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Tungrymbai

Khasi fermented soybean cooked with pork and a paste of roasted black sesame — dark, nutty, pungent and best with plain rice.

Ingredients

• 1 cup tungrymbai (fermented soybean)
• 400 g pork with fat, small cubes
• 3 tbsp black sesame seeds
• 2 onions, finely chopped
• 1 tbsp ginger, finely chopped
• 1 tbsp garlic, finely chopped
• ½ tsp turmeric powder
• 4 green chillies or 1 tsp dried chilli, chopped
• 1 tbsp mustard oil
• salt to taste

Method

1. Dry roast the black sesame for 3 minutes until fragrant, then grind with 3 tbsp water into a smooth paste.
2. Lightly mash the fermented soybeans so some beans stay whole.
3. Heat the mustard oil, add the pork and cook on medium for 15 minutes until the fat renders and the meat browns.
4. Add the onions, ginger and garlic and fry 5 minutes until soft.
5. Add turmeric, chillies and salt and fry 2 minutes.
6. Add the tungrymbai and fry 5 minutes, stirring so it doesn't stick.
7. Add the sesame paste and 1 cup water, cover and simmer 15 minutes until thick and the pork is tender.
8. Serve hot with rice and a side of dohkhlieh or jadoh.

Tip: Grind the sesame to a true paste — it makes the gravy dark and creamy. Fresh tungrymbai from Iewduh market wrapped in leaf is best.