Phaksha Paa

ཕག་ཤ་པ་ · Phaksha Paa

Ingrédients9

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

Préparation

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