์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
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.
๐ง ์ฌ๋ฃ
- 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
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 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 sautรฉ 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.
๐ก ์ ๋ฌธ๊ฐ ํ
- โIf using dried pork, soak it in water for a few hours to rehydrate before marinating.
- โAdjust the amount of chilies and chili powder to your preferred spice level.
- โYou can add other vegetables like spinach or bok choy for variation.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- 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.