Doh Khleh
A refreshing Khasi salad of boiled minced pork tossed with raw onion, ginger and chillies, served cold or at room temperature.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Pot
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 17 g
- carbs
- 5 g
- fibre
- 1 g
- protein
- 20 g
- calories
- 260 kcal
Instructions
- 1
Boil the pork in salted water for about 20 minutes until tender.
- 2
Drain the pork and save a little of the cooking liquid. Let the pork cool.
- 3
Finely chop the boiled pork and some of its fat into small pieces.
- 4
Put the chopped pork into a large mixing bowl.
- 5
Add the finely chopped onion, spring onion, ginger and green chillies.
- 6
Season with crushed black pepper and salt.
- 7
Drizzle raw mustard oil over the mixture. Toss well to combine.
- 8
Add a splash of the saved pork stock if the mixture seems dry.
- 9
Squeeze over the lime juice and toss everything again before serving.
Chef's tips
Chop the pork by hand instead of using a machine to keep a chunky texture. Serve slightly warm or at room temperature, never cold.
Ingredient substitutions
- pork → boiled chicken for a lighter version, though less traditional
Storage
Best eaten fresh; refrigerate for up to a day in an airtight container.
Reheating
Not typically reheated; serve at room temperature.
Common mistakes to avoid
- •Using cold meat straight from the fridge, which dulls the flavours.
Serving suggestions
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