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Indian cooking / Dishes / Oma Bedoi Saonai
Oma Bedoi Saonai (Barbecued Pork)

Oma Bedoi Saonai

Barbecued Pork
Non-vegetarian●●●Origin Tribal North East IndiaPrep 15 minutes, plus soaking timeCook 30 minutes

Simple skewers of pork seasoned plainly with salt and roasted over hot coals or under a grill until deeply browned, succulent, and lightly charred.

Ingredients

01
Pork · Suar ka Goshtcut into 2.5-cm / 1-inch pieces
1000 g
meat
02
Salt · Namak
to taste
salt

Method

  1. Submerge bamboo skewers in cold water for 30 minutes before cooking to keep them from catching fire, if using wooden ones.
  2. Fire up a charcoal barbecue or preheat an overhead grill (broiler) to medium.
  3. Place 1000 g pork into a broad bowl or tray, season with salt to taste, and toss thoroughly to distribute.
  4. Slide the meat pieces securely onto the prepared wooden or metal skewers.
  5. Roast the skewers over the hot coals or directly under the grill for around 30 minutes, rotating them regularly so the meat browns evenly on all sides and cooks through to a tender texture.

Don't have something?

Pork
  • Lamb shoulder

    Use equal weight, diced similarly. Cook using the same slow braising method; lends a richer, slightly gamier flavour and retains moisture well.

  • Chicken

    Use equal weight of bone-in thighs. Cut into pieces and reduce simmering time by about half (cook for 25-30 minutes) to keep the meat succulent.

Similar dishes

Wookhan
Pork Stew
Wookhan tastes savoury and mildly spicy with an aromatic ginger-chilli broth, lacking the smoky char of this dish.
  • Same: Wookhan also uses pork seasoned with salt as its core ingredient.
  • Different: Wookhan is simmered into a wet stew with onions, green chillies, and ginger paste, whereas this dish is skewered and roasted dry over hot coals.
Ili
Pork Stew with Ginger
Ili tastes aromatic, pungent from ginger, and mildly spicy rather than purely salty and smoky from charring.
  • Same: Ili also relies on pork as its main ingredient seasoned with salt.
  • Different: Instead of grilling skewered meat over hot coals, Ili simmers the pork into a stew with fresh ginger and red chilli powder.
Wak Serjak
Pork Curry
Wak Serjak tastes savoury, aromatic, and lightly spicy with tomato and ginger notes, while this dish tastes plainly salted, roasted, deeply browned, and lightly charred.
  • Same: Wak Serjak shares pork as the main ingredient with this dish, and both are seasoned with salt.
  • Different: Wak Serjak adds vegetable oil, ginger paste, green chilli, onion, and tomato and is stewed as a curry, while this dish is only pork and salt roasted as skewers over coals or under a grill.
Oma Eoni
Fried Pork
Oma Eoni tastes aromatic and savoury from ginger, garlic, and onion, while this dish tastes plainly of salted roasted pork with light char.
  • Same: Oma Eoni shares pork and salt with this dish and also cooks the meat until it is browned and tender.
  • Different: Oma Eoni adds vegetable oil, ginger paste, garlic paste, and boiled onion paste and is fried and simmered, while this dish uses only pork and salt and is roasted over coals or grilled.