# Dohkhlieh Pork Salad

**Chef:** Sreya  
**Cookbook:** Tiffin  
**Potluck Date:** June 29, 2024  

---

## Recipe

dohkhlieh, a pig-meat salad, unique to this region alone. As a meat,
pork is popular among the seven states, and especially in Meghalaya, which
houses the Khasi, Garo, and Jaintia tribes. These tribes cook meats in a
rustic style, with little oil, few spices, and lots of fragrant herbs.
Similar fare can be found in the adjoining state of Tripura, which is
known for chakhwi, a light pork porridge, and muya bai wahan, pork-and-
bamboo-shoot curry eaten with unprocessed rice.
Tribal gastronomy is evident in these regions and spreads across
Arunachal Pradesh too. The beautiful, hilly state houses the Nyshi, Apatani,
and Monpa tribes, whose recipes are almost oil- and spice-free. The
Nepalese tribe Adi in Mebo, prepare a popular dish called gundruk, a
fermented leafy vegetable, that is also one of the national dishes of Nepal.
In more urban homes, rice plays an important role in every meal.
The same can be said for Mizo cuisine, which is one of the most well-
known cuisines from this region. A must-try here is the typical Mizo dal,
which is thick and made with a combination of toor, masoor, and moong
lentils. A salad made from a boiled fruit (called chow chow, chayote, or
iskut) stands out and is a special feature of the Mizo meal. The same fruit is
also savored miles away in northern Vietnam, where it is known as su su
xao and served along with sticky rice and a meat curry—just how the Mizos
like it.
Further eastward, Nagaland has heavy tribal influences as a result of
over a dozen different tribes living in this region. A Naga meal includes
rice, some kind of meat (either dry or gravy based), boiled vegetables, and
chile sauces for dipping.

Manipuri cuisine is more experimental. It does not shy away from spices
and oil. Chakhao amubi, or black rice kheer, is a staple at local weddings
and is unique for its stark color. There is also iromba, a popular dish made
out of fermented fish, and several vegetarian dishes such as sana thongba (a
curry made out of peas and cottage cheese—one of the rare instances where
paneer is used) and alu kangmet, fried red chile and potato stir fry.
Food from the Northeast may be underrated, but its uniqueness allows
us to savor a whole new variety of Indian cuisine.

GYATHUK

---

*Downloaded from BCBCBath Cookbook Club*  
*https://bcbcbath.com*