Doh Khlieh

**Boil the pork:** Place pork pieces in a pot with water and a pinch of salt. Bring to a boil, then simmer on medium heat for 20–25 minutes until the pork is fully cooked and tender.

**Cook the brain (if using):** If using pig brain, add it to the boiling water in the last 5 minutes of cooking. It cooks quickly and should be just set, not overcooked.

**Cool and shred:** Remove the pork from the broth and let it cool slightly. Shred or finely chop the pork into small pieces. Chop the brain finely if using.

**Prepare the aromatics:** Finely slice onions into thin rings. Finely chop green chillies and ginger. Roughly chop fresh coriander.

**Toast the sesame seeds:** Dry roast black sesame seeds in a pan on low heat for 2–3 minutes until fragrant. Lightly crush them.

**Combine the salad:** In a large bowl, combine the shredded pork, sliced onions, green chillies, ginger, and coriander leaves.

**Season:** Add coarsely ground black pepper, crushed sesame seeds, salt, and lemon juice. Toss everything together well.

**Taste and adjust:** Adjust salt, chilli, and lemon juice to taste. The salad should be well-seasoned, slightly tangy, and fragrant.

**Serve:** Serve at room temperature as a starter or side dish. Doh Khlieh is traditionally served at Khasi festivals and celebrations.