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Phaksha Paa

Phaksha Paa
Bhutan
⏱ — min. Serves: —

Ingredients

  • 1 lb pork belly or pork shoulder, cut into bite-sized pieces
  • 1 large daikon radish, peeled and sliced
  • 2-3 dried red chilies, chopped (adjust to taste)
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground Sichuan pepper (optional)
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt (or to taste)
  • 1/2 cup water or pork broth
  • Fresh cilantro, chopped (for garnish)

Instructions

Cook the Aromatics

In a large pot or skillet, heat the vegetable oil over medium heat.

Add the finely chopped onion, minced garlic, and minced ginger. Sauté until the onion is soft and translucent.

Add the Pork

Add the bite-sized pork pieces to the pot and cook until the pork is browned on all sides.

Add the Spices

Stir in the ground Sichuan pepper (if using), ground turmeric, ground black pepper, and salt. Mix well to coat the pork evenly with the spices.

Add the Chilies and Radish

Add the chopped dried red chilies and sliced daikon radish to the pot. Cook for about 5 minutes, stirring occasionally.

Simmer

Pour in the water or pork broth and bring the mixture to a boil.

Reduce the heat to low and let the stew simmer for about 30 minutes, or until the pork is tender and the radish is cooked through. Stir occasionally.

Serve

Transfer the Phaksha Paa to a serving dish.

Garnish with freshly chopped cilantro.

Enjoy your meal!