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Phaksha Paa is a rustic, deeply satisfying pork and radish stew where tender meat cooks low and slow until it yields to a spoon, joined by daikon radish that absorbs the flavorful broth. The recipe is straightforward but uncompromising: pork is browned with aromatics, spiced with turmeric and plenty of dried red chilies for heat, then simmered with radish until both are completely tender. What distinguishes this from other spiced pork stews is the restraint and purity—no cream, no coconut, just the essence of the main ingredients allowed to express themselves. It's the kind of dish that warms you from the core and speaks to the Bhutanese understanding of what a soul-satisfying meal should be.
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 bite-sized pork pieces to the pot and cook until the pork is browned on all sides.
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 chopped dried red chilies and sliced daikon radish to the pot. Cook for about 5 minutes, stirring occasionally.
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.
Transfer the Phaksha Paa to a serving dish.
Garnish with freshly chopped cilantro.
Phaksha Paa is a traditional Bhutanese stew of pork simmered with daikon radish and lots of dried red chilies until everything is tender and the flavors deeply integrated.
Phaksha Paa is a beloved Bhutanese staple, central to the cuisine. The dish's emphasis on pork and radish reflects Bhutan's geography and what grows well in the mountains.
Pork belly or shoulder is cut into chunks and cooked with daikon radish, dried red chilies, onion, garlic, ginger, and warming spices like turmeric and black pepper.
Phaksha Paa is traditionally quite spicy due to generous amounts of dried red chilies. Adjust the heat to your preference by reducing the chilies, but the dish benefits from significant heat.
Phaksha Paa is best served with steamed white rice to soak up the rich, spicy broth. Bhutanese pickles or a simple vegetable side provide contrast and balance the heat.