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Jadoh Snam

INDIA

Pork Blood Rice

SUBMITTED BY

Melanie

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Melanie’s nose-to-tail dish was a truly surprising and daunting endeavor, but delicious nonetheless! 

Jadoh Snam is one of the most iconic dishes from the Khasi community of Meghalaya in Northeast India. Known for its striking red color and bold, savory flavor, this rice dish highlights the Khasi people’s long-standing relationship with pork and their commitment to using every part of the animal. By incorporating pork fat and pork blood, Jadoh Snam stands as a powerful example of nose-to-tail cooking practiced for generations.

The Role of Pork in Khasi Food Culture

For centuries, pork has held a central place in Khasi cuisine and community life. Feasts, ceremonies, and gatherings often feature pork prepared in many forms, and nothing goes to waste. Jadoh Snam reflects this ethos perfectly. Rendered pork fat forms the foundation of the dish, infusing the rice with richness, while pork blood deepens the flavor and gives the dish its signature color. This resourceful culinary approach not only enhances taste but honors ancestral traditions centered on respect and sustainability.

Red Rice and the Flavors of the Hills

At the heart of Jadoh Snam is red rice, a grain widely grown and consumed in Meghalaya. Its earthy aroma and ability to absorb spices and fat make it ideal for this dish. When mixed with pork blood before cooking, the rice develops a vibrant hue and an unforgettable depth of flavor. Aromatics such as onions, ginger, garlic, turmeric, and black pepper paste layer warmth and fragrance, reflecting the region’s preference for spice without overwhelming heat.

Traditional Techniques Passed Through Generations

The preparation of Jadoh Snam is simple but deeply tied to tradition. Pork fat is rendered slowly until golden, releasing flavorful oil. Bay leaves—sometimes lightly burned over a flame—add a smoky undertone. Onions are cooked until browned, followed by ginger, garlic, turmeric, and black pepper paste, which transform the pot into a fragrant base. As the mixture comes to a boil, the rice is washed and mixed thoroughly with pork blood. This blood-coated rice is then added to the bubbling pot, where the grains cook until tender and lightly sticky, clinging together in the dish’s signature texture.

A Dish of Community, Celebration, and Identity

Jadoh Snam has long been served at family gatherings, markets, and festivals throughout the Khasi hills. Its bold, comforting flavor and hearty ingredients make it a symbol of abundance and togetherness. Many families have their own version of the recipe, adjusting proportions or spices, yet all share the same core belief: food should honor both the land and the animal.

In a time when sustainable cooking is celebrated, Jadoh Snam stands as an enduring example of how Khasi cooks have practiced nose-to-tail traditions for generations. The dish’s use of pork fat and pork blood reflects a deep respect for resources, cultural heritage, and communal identity. For anyone exploring the diverse cuisines of Northeast India, Jadoh Snam offers a meaningful and delicious window into Khasi history and culinary philosophy.

Jadoh Snam

Servings 4
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Ingredients
  

  • ¼ cup pork fat
  • 1 large onion finely chopped
  • 2 bay leaves
  • 2 tsp ginger-garlic paste
  • ½ tsp black pepper paste ground black pepper mixed with water to make a paste
  • ½ tsp turmeric
  • 1 cup red rice or any starchy short grain rice
  • ½ cup pork blood
  • 2 cups water

Instructions
 

  • In a large pot, render chopped pork fat till browned and oil is released.
  • Add chopped onions, bay leaves and a pinch of salt into the rendered pork fat. Cook until onions are browned.
  • Add ginger-garlic paste, turmeric powder and black pepper paste. Cook until the raw scent is gone.
  • Add water and bring to a boil.
  • While the pot is coming up to a boil, wash and drain your raw rice. Add pork blood to washed and drained rice, and mix till there are no lumps.
  • Add the rice mixture to the pot, and salt to your liking.
  • Stir occasionally to make sure the bottom of the pan isn’t sticking. Cook uncovered until all the water is absorbed, adding water as needing to cook the rice through. The rice should not be too dry. Grains should stick to each other.
  • Serve warm.
Course: Dinner
Region: Asia

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.