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Jadoh

Meghalaya's iconic red rice cooked with pork, turmeric and black pepper — a full meal in one pot.

Ingredients

• 2 cups red rice or short-grain rice, washed
• 400 g pork with fat, small cubes
• 1 onion, chopped
• 1 tbsp ginger, minced
• 1 tbsp garlic, minced
• 1 tsp turmeric powder
• 1 tsp black pepper
• 2 bay leaves
• salt to taste

Method

1. Cook the pork in a heavy pot on medium till the fat renders.
2. Add onion, ginger and garlic, fry till golden.
3. Add turmeric, pepper and bay leaves, then the drained rice. Toss 3 minutes to coat in pork fat.
4. Add 4 cups hot water and salt. Bring to a boil.
5. Cover and cook on low 20–25 minutes until rice is done. Rest 5 minutes.
6. Serve with Doh Neiiong and a fresh chutney.

Tip: Traditional jadoh is often cooked with pork blood for colour — this home version keeps it simple.