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.
🧂 Ingredients
- 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
👨🍳 Instructions
- 1
Heat vegetable oil in a wok or large skillet over medium-high heat.
💡 Tip: 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.
💡 Tip: 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.
💡 Pro Tips
- ✓For a spicier dish, use more green chilies or add dried red chilies.
- ✓If you don't have pork belly, thinly sliced pork shoulder can be used, but may require a little more oil.
- ✓Ensure potatoes are sliced very thinly for faster cooking.
🔄 Variations
- Add a handful of chopped tomatoes towards the end of cooking for a touch of acidity.
- Incorporate other vegetables like bell peppers or mushrooms.