Black Sesame Pork (Dohneiiong)
This black sesame pork also known as Dohneiiong, is a slow-cooked dish from Northeast India that delivers earthy depth, rich, and deep umami flavor.
Step by Step Video Instructions
Ingredients and Substitutes
- Pork shoulder: This cut has the perfect fat-to-meat ratio for slow cooking. It stays juicy and breaks down beautifully. If pork shoulder isn’t available, pork belly is a great substitute.
- Turmeric: Used in a small amount to add more depth to the recipe.
- Black sesame seeds: These are what give the dish its deep, rich sesame flavor and the pork its black color.
- Garlic cloves: Roasted to deepen and concentrate flavor.
- Mustard oil: Traditional in Northeast Indian cooking and adds a sharp, peppery aroma.
- Bay leaves: Add a mild bitterness and aroma to the sauce.
- Dried red chilies: Use a chili heat that works for your palate. Traditional Raja Mircha chilies are used however they are very spicy.
- Red onion: You can also use yellow onion if red onions aren’t available.
- Fresh ginger: Use fresh ginger over pre-minced for the best flavor.
- Coriander or sawtooth coriander: Finishes the dish with a fresh, herbal note. Sawtooth coriander is traditional, but if unavailable, regular coriander works as well.
Expert Tips
Toasting the sesame seeds: High heat can burn the sesame seeds quickly and before they are well toasted. Keep the heat medium-low and stir occasionally until they pop and release a nutty aroma.
Don’t rush the final reduction: After adding the sesame paste, give it time to simmer uncovered. The sauce should thicken so it clings to the pork and doesn’t sit like a broth.
Storage and Leftovers
Fridge: Store in an airtight container for up to 4 days. The flavor actually develops after a day as the sauce soaks into the tender pork.
Freezer: Freeze in portions for up to 3 months. Let it cool completely before packing. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently on the stove over medium-low heat. Add a splash of water if the sauce has thickened too much in the fridge or freezer. Microwave works too, but stir halfway to help with even reheating.
Frequently Asked Questions
Black sesame pork is usually served with local rice or glutinous rice. If those aren’t available, any variety of white rice works well too.
While it’s not traditional, I’ll admit I love making a sandwich with it; it’s absolutely delicious! You can also enjoy it with Indian breads like roti or wheat chapati.
In a typical meal, Dohneiiong is just one of several components, which is often accompanied by rice, lentils, pickles, and some vegetable preparations. So, portions tend to be smaller and part of a larger spread rather than a large standalone main.
The only ingredient that adds spice to this recipe is the dried chilies. If you use the traditional chili Raja Mircha it will give it a kick of spice. However if you use a low heat dried chili this recipe can also be mild in heat.
It should be thick enough to cling to the back of a spoon. If it’s not thickened enough, leave it to simmer uncovered until it reaches that point.
More Recipes You May Like:
- Keto Sesame Crusted Salmon
- Pork Pandi Curry
- Authentic Pork Vindaloo
- Indian Rice Recipe (like your local curry house)
- Low Carb Rice
Black Sesame Pork (Dohneiiong)
Ingredients
For the Pork:
- 3 ⅓ lbs pork shoulder skin removed, cut into bite-sized pieces
- 1 teaspoon salt
- ¼ teaspoon turmeric
For the Sesame-Garlic Paste:
- 1 ¾ oz black sesame seeds about 4 tablespoons
- ½ oz garlic cloves
- water as needed (about 4 tablespoons for blending)
For Cooking:
- 2 tablespoons mustard oil
- 2 bay leaves
- 2 dried red chilies use Raja Mircha chili if available
- 1 red onion sliced (about 120 grams)
- ⅓ oz fresh ginger chopped (about 2 teaspoons)
- 2 cups water
For Garnish:
- ⅙ oz fresh ginger chopped (about 1 teaspoon)
- coriander or sawtooth coriander chopped for garnish
Instructions
Marinate the pork:
- In a large bowl, combine the pork shoulder with the salt and turmeric.
- Massage the seasoning thoroughly into the meat until evenly coated. Set aside while you prepare the paste.
Make the sesame-garlic paste:
- In a dry frying pan over medium-low heat, toast the black sesame seeds, stirring frequently, until they become fragrant and start to pop.
- Remove from the pan and set aside.
- In the same pan, dry-roast the garlic cloves until they develop some browning on the outside.
- Add the toasted sesame seeds and roasted garlic to a blender with about 4 tablespoons of water. Blend into a thick paste. Set aside.
Cook the pork:
- Heat the mustard oil in a Dutch oven or heavy-bottomed pot over medium heat.
- Carefully torch the bay leaves for aroma (optional), then blow out the flame and immediately add them to the hot oil.
- Add the dried chilies and let them sizzle for a few seconds.
- Stir in the sliced onion and cook for 3–4 minutes, or until softened.
- Add the chopped ginger and continue cooking for another minute.
- Add the marinated pork to the pot and stir to coat in the aromatics.
- Pour in the water, stir, cover the pot, and cook over medium-low heat for 45 minutes to 1 hour, or until the pork is tender. Stir occasionally to prevent sticking.
Finish the dish:
- Once the pork is tender, add the black sesame and garlic paste to the pot.
- Rinse out the blender with a small splash of water and add it to the pot.
- Stir in the grated fresh ginger.
- Cook uncovered over medium heat, stirring occasionally, until the sauce thickens to your desired consistency. Taste and adjust the seasoning if needed.
- Garnish with chopped coriander or sawtooth coriander and serve.
