Jadoh is the signature dish of the Khasi and Jaintia people of Meghalaya. In Shillong's Police Bazaar and Laitumkhrah, small jadoh stalls serve it from dawn, often with pork offal, fried fish or a pork curry, and it is the meal people head to after a long night or a cold morning walk.
It is rice cooked in pork fat and stock with plenty of ginger, onion and turmeric, so each grain turns yellow, glossy and savoury. Traditional versions use the local red rice and sometimes cook the rice with pig's blood (jadoh snam). The version here uses pork pieces and ordinary rice, and is mildly spiced so the meat and ginger lead.
At a glance
| Region | Meghalaya |
|---|---|
| Cuisine | Khasi |
| Diet | Non-vegetarian |
| Course | Rice |
| Prep time | 20 minutes |
| Cook time | 50 minutes |
| Total time | 70 minutes |
| Serves | 4 |
| Spice level | Mild |
| Difficulty | Medium |
| Gluten-free | Yes |
| Key ingredients | rice / pork / ginger / onion / turmeric |
Ingredients
- 1 1/2 cups short-grain or local red rice, washed and soaked 20 minutes
- 400 g pork with some fat, cut into small 2 cm pieces
- 2 tbsp pork fat or oil
- 2 onions, finely chopped
- 2 tbsp ginger, finely chopped or crushed
- 1 tbsp garlic, crushed
- 1 tsp turmeric powder
- 1/2 tsp black pepper
- 2 bay leaves
- 2 green chillies, slit
- 3 1/2 cups hot water
- Salt to taste
Method
- Put the pork pieces in a heavy pot on medium heat with 1/4 cup water. Cover and cook for 15 minutes until the water evaporates and the fat starts to render.
- Add the pork fat or oil and fry the pork on medium heat for 5-6 minutes until lightly browned.
- Add the onions, ginger, garlic and bay leaves and fry for 6-8 minutes until the onions are soft and golden.
- Stir in turmeric, black pepper, green chillies and salt and cook for 1 minute.
- Drain the rice and add it to the pot. Stir gently for 2 minutes so every grain is coated in the fat and turns yellow.
- Pour in the hot water, bring to a boil, then cover and cook on the lowest heat for 18-20 minutes until the rice is cooked and the water absorbed. Red rice may need 10 minutes longer and a little more water.
- Turn off the heat and leave covered for 10 minutes, then fluff gently and serve.
Tips
- Do not skimp on ginger – it is the dominant flavour after the pork.
- For a lighter dish, use chicken thighs instead of pork, though it is then no longer classic jadoh.
- Leftover jadoh reheats well with a splash of water in a covered pan.
Serve with
Doh khlieh (pork salad), a pork curry, or a fiery tomato chutney.