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Kewa Paa
Bhutanese Potato and Pork Stir-fry
A flavorful and hearty Bhutanese stir-fry featuring thinly sliced potatoes and pork belly, seasoned with chilies and local spices. It's a popular side dish that complements rice beautifully.
๐ง ์ฌ๋ฃ
- 300 g Pork belly(thinly sliced)
- 500 g Potatoes(thinly sliced)
- 3 large Green chilies(slit lengthwise)
- 1 medium Onion(sliced)
- 4 cloves Garlic(minced)
- 1 inch Ginger(grated)
- 2 tbsp Vegetable oil
- 1 tsp Salt(or to taste)
- 0.5 cup Water
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Heat vegetable oil in a wok or large skillet over medium-high heat.
๐ก ์ ๋ฌธ๊ฐ ํ: Ensure the pan is hot before adding ingredients. - 2
Add the sliced pork belly and stir-fry until it renders some fat and becomes lightly browned.
- 3
Add the sliced onion, minced garlic, and grated ginger. Stir-fry until fragrant.
- 4
Add the thinly sliced potatoes and slit green chilies. Stir well to combine with the pork and aromatics.
๐ก ์ ๋ฌธ๊ฐ ํ: Slicing potatoes thinly ensures they cook quickly and evenly. - 5
Pour in the water, add salt, and bring to a simmer. Cover and cook until potatoes are tender.
- 6
Uncover and continue to cook, stirring occasionally, until the liquid has mostly evaporated and the potatoes are well-coated and slightly browned.
- 7
Taste and adjust seasoning if necessary. Serve hot with rice.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a spicier dish, use more green chilies or add dried red chilies.
- โIf you don't have pork belly, thinly sliced pork shoulder can be used, but may require a little more oil.
- โEnsure potatoes are sliced very thinly for faster cooking.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a handful of chopped tomatoes towards the end of cooking for a touch of acidity.
- Incorporate other vegetables like bell peppers or mushrooms.