Phaksha PaaPork with Chilies and Bamboo Shoots
Phaksha paa is a Bhutanese pork dish prepared in several ways with chilies and vegetables. This version simmers pork belly with dried chilies, fermented bamboo shoots, and radish.
Prep
20m
Cook
55m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Stew
- 650gPork Belly (cut into bite-sized pieces)
- 18gDried Red Chili
- 180gFermented Bamboo Shoots
- 220gRadish (cut into matchsticks)
- 700mlWater
- 6gSalt
Base
- 120gOnion (thinly sliced)
- 12gGarlic (sliced)
- 15gFresh Ginger (julienned)
- 10mlVegetable Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a heavy pot over medium heat. Add the onion and cook until softened.
- 02
Add the garlic and fresh ginger, and stir until fragrant.
- 03
Add the pork belly and cook until some fat renders and the pieces lose their raw color.
- 04
Add the dried red chili and fermented bamboo shoots, and stir well so their flavors coat the pork.
- 05
Pour in the water, add the radish and salt, and bring to a gentle simmer at about 95°C (203°F).
- 06
Cover loosely and cook until the pork belly is tender, the radish is soft, and the pork reaches at least 71°C (160°F).
- 07
Uncover and continue simmering until the broth is slightly concentrated, then serve hot.
Ratings & Reviews
Log in to rate and review this recipe.