Kham Dak Pa
A hearty and flavorful Bhutanese dish featuring stir-fried pork belly with chilies, onions, and local spices. It's known for its savory depth and a pleasant kick of heat, often served as a main course with red rice.
🧂 Ingredients
- 500 g Pork belly(cut into thin slices)
- 4-6 large Green chilies(slit lengthwise or cut into large pieces, adjust to spice preference)
- 2 medium Onions(sliced)
- 4 cloves Garlic(minced)
- 1 inch Ginger(grated)
- 2 medium Tomatoes(chopped)
- 2 tbsp Soy sauce
- 2 tbsp Vegetable oil
- to taste Salt
- 1/2 tsp Black pepper(freshly ground)
- 2 tbsp Coriander leaves(chopped, for garnish)
👨🍳 Instructions
- 1
Heat vegetable oil in a wok or large skillet over medium-high heat.
💡 Tip: Ensure the pan is hot before adding pork. - 2
Add the sliced pork belly and stir-fry until browned and slightly crispy, about 5-7 minutes. Remove pork from the pan and set aside, leaving the rendered fat.
- 3
Add minced garlic and grated ginger to the rendered fat. Sauté for about 30 seconds until fragrant.
- 4
Add sliced onions and stir-fry until softened, about 3-4 minutes.
- 5
Add the green chilies and chopped tomatoes. Cook for another 3-5 minutes until tomatoes start to break down.
- 6
Return the fried pork belly to the pan. Add soy sauce and black pepper. Stir well to combine all ingredients.
💡 Tip: Taste and adjust seasoning with salt if needed. - 7
Cover and simmer for 10-15 minutes, allowing the flavors to meld and the pork to become tender.
💡 Tip: Add a splash of water if the mixture becomes too dry. - 8
Garnish with fresh coriander leaves before serving.
💡 Tip: Serve hot with Bhutanese red rice.
💡 Pro Tips
- ✓For a spicier dish, leave the seeds in the green chilies.
- ✓Ensure the pork belly is sliced thinly for even cooking.
- ✓Don't overcrowd the pan when frying the pork to achieve crispiness.
🔄 Variations
- Add sliced bell peppers for extra color and crunch.
- A dash of chili flakes can be added for more heat.
- Substitute pork belly with thinly sliced beef or chicken for a different protein.