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Bhutanese Pork with Radish and Chilies
Phaksha Paa
Phaksha Paa is a flavorful and spicy Bhutanese stew featuring tender pork belly cooked with radishes, dried red chilies, and aromatic spices. It's a hearty dish often served with Bhutanese red rice.
ð§ ææ
- 500 g Pork belly(cut into bite-sized pieces)
- 5-7 pieces Dried red chilies(soaked in warm water for 15 mins, then roughly chopped)
- 2 medium Radishes(peeled and sliced)
- 1 medium Onion(sliced)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 2 tbsp Vegetable oil
- 1 tsp Turmeric powder
- to taste Salt
- approx. 1.5 cups Water
- for garnish Cilantro
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add sliced onion, minced garlic, and grated ginger. Sauté until fragrant and onions are translucent.
- 2
Add the pork belly pieces to the pot and cook until browned on all sides.
- 3
Stir in the chopped dried red chilies, sliced radishes, and turmeric powder. Season with salt.
- 4
Pour in enough water to cover the ingredients. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the pork is tender and the radishes are cooked through.
- 5
Adjust seasoning if necessary. Garnish with fresh cilantro.
- 6
Serve hot with Bhutanese red rice.
ð¡ ããã®ã³ã
- âFor a spicier dish, leave some seeds in the dried chilies.
- âIf pork belly is too fatty, you can use leaner cuts like pork shoulder.
- âEnsure the radishes are tender but not mushy.
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- Add other vegetables like bok choy or bell peppers.
- Use fresh green chilies instead of dried red chilies for a different kind of heat.