Dohkhlieh

Ingredients

• •Pork
• •Onion
• •Ginger
• •Green Chili
• •Mustard Oil
• •Coriander
• •Black Pepper

Steps

1. 1Boil a piece of pork, usually including some skin and fat, in water with a little salt and ginger until it is fully cooked and tender enough to shred easily.
2. 2Once cooled, chop the meat into very small, even pieces so the texture stays light rather than chunky.
3. 3Finely dice a generous quantity of raw onion and toss it with the chopped pork while it is still slightly warm, which helps the onion flavor mellow and blend in.
4. 4Add finely chopped green chilies, a little grated ginger, and a splash of mustard oil to bring sharpness and earthy heat to the mix.
5. 5Season with salt and freshly cracked black pepper, then finish with a scatter of chopped coriander leaves for freshness.
6. 6Toss everything together thoroughly so the onion, pork, and seasonings are evenly distributed throughout.
7. 7The salad is traditionally served cold or at room temperature as a side dish alongside rice and other Khasi preparations.
8. 8It is best eaten the same day it is made, while the onion still has its bite and the flavors are bright.