Dohneiiong

**Toast the sesame seeds:** Dry roast black sesame seeds in a heavy pan on low-medium heat for 3–4 minutes, stirring constantly, until they are fragrant and begin to pop. Be careful not to burn them.

**Grind the sesame:** Let the toasted sesame cool slightly, then grind into a coarse paste using a stone grinder or blender. Add a little water if needed. The paste should be thick and slightly grainy.

**Marinate the pork:** Mix pork pieces with turmeric, salt, and half the ginger-garlic paste. Let marinate for 20 minutes.

**Sear the pork:** Heat mustard oil in a heavy pot. Add bay leaves, then add the marinated pork pieces. Sear on high heat for 5–6 minutes until browned on all sides.

**Add aromatics:** Add sliced onions, remaining ginger-garlic paste, and slit green chillies. Cook for 5 minutes until onions soften.

**Add water and simmer:** Pour in water, bring to a boil, then reduce heat. Cover and simmer for 30–35 minutes until pork is tender and cooked through.

**Add sesame paste:** Add the ground black sesame paste to the pot. Stir well to combine. The gravy will turn dark and rich.

**Simmer with sesame:** Cook on low heat for another 10 minutes, stirring occasionally, until the sesame paste is fully incorporated and the gravy thickens.

**Season and finish:** Add coarsely ground black pepper, taste and adjust salt. The gravy should be thick, dark, and intensely flavoured.

**Serve:** Garnish with fresh coriander and serve hot with steamed rice. The dark sesame gravy is the hallmark of this dish.