Bhutanese Pork and Turnip Stew with Ginger
A warming and hearty stew featuring tender chunks of pork belly simmered with earthy turnips and a generous amount of fresh ginger, creating a dish with a delightful balance of savory, slightly sweet, and pungent flavors. This is a classic Bhutanese comfort food, often enjoyed during colder months.
🧂 Ingredients
- 400 g Pork belly, cut into 1-inch cubes
- 300 g Turnips, peeled and cut into 1-inch cubes
- 3 tbsp Fresh ginger, finely chopped
- 4 cloves Garlic, minced
- 2 Green chilies, slit (adjust to taste)
- 1 medium Onion, chopped
- 2 tbsp Vegetable oil
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 600 ml Water or pork broth
- to taste Salt
- to taste Black pepper
- 2 tbsp Fresh cilantro or spring onions, chopped (for garnish)
👨🍳 Instructions
- 1
Heat vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the pork belly cubes and sear them until browned on all sides. Remove pork from the pot and set aside.
💡 Tip: Searing the pork renders some fat and creates a richer flavor base. - 2
In the same pot, add the chopped onion and sauté until softened, about 5 minutes. Add the finely chopped ginger and minced garlic, and cook for another minute until fragrant.
💡 Tip: The generous amount of ginger is key to this dish's distinctive flavor. - 3
Add the cubed turnips and slit green chilies to the pot. Stir well to combine with the aromatics.
💡 Tip: Ensure the turnips are cut into uniform sizes for even cooking. - 4
Return the seared pork belly to the pot. Sprinkle in the turmeric powder and cumin powder. Stir to coat the pork and turnips with the spices.
💡 Tip: Toasting the spices briefly enhances their aroma and flavor. - 5
Pour in the water or pork broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 1 hour, or until the pork is very tender and the turnips are soft.
💡 Tip: Low and slow simmering is essential for tender pork. - 6
Season the stew with salt and black pepper to taste. If the stew is too liquidy, remove the lid and simmer for an additional 10-15 minutes to reduce the sauce.
💡 Tip: Taste and adjust seasoning carefully, as pork belly can be quite flavorful on its own. - 7
Garnish with fresh chopped cilantro or spring onions before serving hot, typically with Bhutanese red rice.
💡 Tip: This stew is even better the next day as the flavors continue to meld.
💡 Pro Tips
- ✓If pork belly is too fatty, you can trim some of the excess fat before cubing.
- ✓For a less spicy version, remove the seeds from the green chilies or use fewer chilies.
- ✓Some variations include adding a small amount of dried chili flakes for extra heat.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a handful of chopped bok choy or spinach in the last 10 minutes of cooking.
- For a richer broth, you can add a tablespoon of tomato paste along with the onions.
- A dash of soy sauce can be added for an extra umami boost, though not traditional.