👨‍🍳 Instructions

1. 1

   If your fermented greens are very dry, soak them in warm water for about 15-20 minutes, then drain well. If they are already in brine, drain them thoroughly.

   💡 Tip: The soaking time depends on the dryness of the greens. You want them pliable but still tangy.
2. 2

   Heat the vegetable oil in a heavy-bottomed pot or pan over medium-high heat. Add the pork belly pieces and cook until browned and slightly crispy, about 8-10 minutes.

   💡 Tip: Render out some of the pork fat for a richer flavor base.
3. 3

   Add the sliced onion to the pot with the pork belly and rendered fat. Sauté until softened, about 5 minutes.

   💡 Tip: The pork fat will help to cook the onions and infuse them with flavor.
4. 4

   Stir in the minced garlic, grated ginger, chopped green chilies, and crushed dried red chilies. Sauté for 1-2 minutes until fragrant.

   💡 Tip: Be careful not to burn the garlic and chilies.
5. 5

   Add the drained fermented greens to the pot. Stir well to combine with the pork and aromatics. Cook for about 5 minutes, stirring occasionally.

   💡 Tip: This step helps to meld the flavors of the greens with the other ingredients.
6. 6

   Pour in the water and bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for 20-25 minutes, allowing the flavors to meld and the pork to become tender.

   💡 Tip: The water helps to create a sauce and tenderize the pork and greens.
7. 7

   Crumble the Bhutanese cheese over the mixture. Stir gently until the cheese melts and creates a creamy sauce. Season with salt to taste, being mindful of the saltiness of the fermented greens and cheese.

   💡 Tip: Use a firm, crumbly cheese that melts well. Adjust salt carefully.
8. 8

   Simmer for another 5 minutes, uncovered, allowing the sauce to thicken slightly. Serve hot, typically with Bhutanese red rice.

   💡 Tip: This dish is known for its strong, pungent aroma and flavor.