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Phaksha Paa
Phaksha Paa is a traditional Bhutanese dish featuring pork belly cooked with spicy red chilies and radishes. It's a hearty and flavorful stew that showcases Bhutan's love for bold, spicy flavors, often served with red rice.
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- 500 g Pork belly(cut into bite-sized pieces)
- 1 cup Dried red chilies(or more to taste, stemmed and chopped)
- 1 cup Radishes(sliced)
- 2 medium Onions(finely chopped)
- 1 tbsp Garlic(minced)
- 1 tbsp Ginger(minced)
- 1 tsp Turmeric powder
- 1 tsp Red chili powder(adjust for spice)
- 2 tbsp Vegetable oil
- 1 cup Water
- to taste Salt
- for garnish Fresh coriander leaves
ðšâð³ äœãæ¹
- 1
Marinate the pork with minced ginger, garlic, turmeric powder, red chili powder, and salt. Let it marinate for at least 30 minutes.
- 2
Heat vegetable oil in a large pan or pot over medium heat. Add the chopped onions and sauté until translucent.
- 3
Add the marinated pork to the pan and cook until browned on all sides.
- 4
Stir in the dried red chilies and sliced radishes. Mix well.
- 5
Pour in the water and bring the mixture to a gentle boil. Reduce heat, cover, and simmer for 30-40 minutes, or until the pork is tender and radishes are cooked.
- 6
Taste and adjust seasoning as needed. Garnish with fresh coriander leaves.
- 7
Serve hot with Bhutanese red rice.
ð¡ ããã®ã³ã
- âIf using dried pork, soak it in water for a few hours to rehydrate before marinating.
- âAdjust the amount of chilies and chili powder to your preferred spice level.
- âYou can add other vegetables like spinach or bok choy for variation.
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- Use fresh pork belly instead of dried or cured pork.
- Add a tablespoon of Bhutanese cheese (Datshi) towards the end of cooking for a richer sauce.