Entree: India – Northeast Hills – Jadoh (One-pot spiced rice cooked with pork, a traditional Khasi pork-and-rice dish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 22 min

Additional 10 min

Total 55 min

Ingredients

- 2 cups (380 g) long-grain or red rice, rinsed and drained
- 1 lb (454 g) pork shoulder, cut into 1-inch pieces
- 1 tsp (5 ml) salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 tbsp (30 ml) mustard oil (or vegetable oil)
- 1 large onion, sliced, about 8 oz (225 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 tbsp (15 g) fresh ginger, minced
- 1 tsp (2 g) ground turmeric
- 2 bay leaves
- 4 cups (960 ml) hot water or low-sodium chicken/pork stock
- 1 tbsp (15 ml) light soy sauce or fish sauce (optional for deeper color)
- 2 stalks green onions, sliced for garnish
- 1/4 cup (15 g) chopped fresh cilantro for garnish
- Lime wedges for serving

Instructions

1. Season the pork pieces with 1 tsp salt and 1/4 tsp black pepper. Heat mustard oil in a heavy saucepan or deep skillet over medium-high heat until shimmering, then brown the pork in batches until well caramelized; transfer to a plate.
2. In the same pan, reduce heat to medium and add the sliced onion. Sauté until softened and lightly brown, about 6–8 minutes. Add garlic and ginger and cook 1 minute.
3. Stir in turmeric and bay leaves, then add the rinsed rice and stir for 1–2 minutes to coat the grains in oil and spices.
4. Return the browned pork to the pot, add the hot stock and soy or fish sauce if using, bring to a boil, then reduce heat to low, cover tightly, and simmer gently for 18–22 minutes until the rice is tender and liquid is absorbed.
5. Turn off heat and let rest, covered, for 5–10 minutes. Fluff with a fork, adjust salt and pepper, garnish with sliced green onions and cilantro, and serve with lime wedges.