Jaintia Dohsyrwa
A comforting, lightly spiced pork and rice soup from the Jaintia Hills, often served to those recovering from illness or as a simple family meal.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 230 kcal
Equipment
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 230 kcal
- fat
- 8 g
- carbs
- 24 g
- fibre
- 1 g
- protein
- 16 g
- calories
- 230 kcal
Instructions
- 1
Put the pork pieces into a heavy pot with water. Bring it to the boil and scoop off any foam from the top.
- 2
Add the sliced onion, ginger and garlic. Turn down the heat and simmer gently for 20 minutes.
- 3
Add the washed rice to the pot and keep simmering.
- 4
Cook for another 15 minutes, stirring now and then. The rice should soften and the broth will thicken slightly.
- 5
Season with salt and crushed black pepper.
- 6
Scatter the chopped spring onion over the soup just before taking the pot off the heat.
- 7
Ladle the hot soup into bowls and serve straight away.
Chef's tips
Use a bony cut of pork for a richer broth. Keep the seasoning mild, as dohsyrwa (a traditional pork soup) is meant to be gentle and light on the stomach.
Ingredient substitutions
- pork → chicken for a lighter version
Storage
Refrigerate for up to 2 days in an airtight container.
Reheating
Reheat gently on the stovetop, adding a little water if too thick.
Common mistakes to avoid
- •Adding too much rice, which makes the soup thick like porridge instead of a light broth.
Serving suggestions
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