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Name: Phaksha Paa
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: Bhutan
Ingredients: 800 g pork belly; 12 dried red chilies; 300 g daikon radish; 6 cloves garlic; 30 g ginger; 4 spring onions; 2 tbsp vegetable oil; 1 tsp salt; 250 ml water

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Bhutan1 h 15 minServes 4cooked before

Phaksha Paa

ཕག་ཤ་པ་ · Phaksha Paa

Ingredients9

pork belly800 g
dried red chilies12
daikon radish300 g
garlic6 cloves
ginger30 g
spring onions4
vegetable oil2 tbsp
salt1 tsp
water250 ml

meatspice & saucevegetableother

Method

Cut the pork belly into bite-sized pieces, leaving the skin and fat on.
Slice the daikon into thick chunks, crush the garlic, and slice the ginger and spring onions.
Heat the oil in a heavy pot and brown the pork until the fat starts to render.
Add the garlic, ginger, and dried chilies and stir until fragrant.
Pour in the water, season with salt, cover, and simmer until the pork is nearly tender.
Add the daikon and cook until both the meat and radish are soft.
Stir in the spring onions and simmer briefly so they stay bright.
Serve hot with Bhutanese red rice.