👨‍🍳 Instruktioner

1. 1

   Heat vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the pork belly cubes and sear until browned on all sides.

   💡 Proffstips: Searing the pork renders some fat and adds flavor.
2. 2

   Add the sliced onions to the pot and sauté until softened and lightly golden.

3. 3

   Stir in the minced garlic, grated ginger, and slit green chilies. Cook for about a minute until fragrant.

4. 4

   Add the turmeric powder, salt, and optional chopped dried red chilies. Stir to combine.

   💡 Proffstips: If using dried red chilies, ensure they are rehydrated and chopped to avoid large pieces.
5. 5

   Pour in the water, ensuring the pork is mostly submerged. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer.

   💡 Proffstips: Simmering slowly tenderizes the pork belly.
6. 6

   Continue to simmer until the pork is very tender and the sauce has thickened slightly. Add more water if it becomes too dry.

   💡 Proffstips: The sauce should be rich and flavorful.
7. 7

   Taste and adjust seasoning with salt if needed. Garnish with fresh coriander leaves.

   💡 Proffstips: Ensure the salt level is balanced with the richness of the pork.
8. 8

   Serve hot, traditionally with Bhutanese red rice.

   💡 Proffstips: The red rice's nutty flavor complements the rich pork.