Meghalaya Doh Khar Pork Ash Lye Alkaline Khasi Traditional

Method

1. 1

   Prepare khar (if making traditionally): collect the dry skin of a ripe banana.

2. 2

   Burn it completely to a grey-white ash. Mix 2 tbsp ash with 1 cup cold water.

3. 3

   Stir well. Leave 20 minutes. Strain through a fine cloth — the strained clear liquid is the khar. It should be slippery to the touch, similar to soapy water.

4. 4

   Place pork pieces in a pot. Add 2 cups water. Bring to a boil. Skim foam.

5. 5

   Add sliced ginger, crushed garlic, whole green chillies, turmeric and salt.

6. 6

   Add 2 tbsp khar liquid or the baking soda water substitute.

7. 7

   Reduce to medium-low. Cover and simmer for 35 to 40 minutes until pork is tender.

8. 8

   The khar gives the broth a distinctive mild alkaline flavour and the pork a slightly unusual slippery texture.

9. 9

   The colour of the broth will be slightly different from regular broth — more yellow-green from the khar.

10. 10

    Taste and adjust. Serve with steamed rice.