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Phaksha Pa

Phaksha Pa is a traditional Bhutanese recipe for a classic dish of pork stewed with mooli and finished with bok choy, ginger and chillies. The full recipe is presented here and I hope you enjoy this classic Bhutanese version of: Phaksha Pa.

prep time

20 minutes

cook time

100 minutes

Total Time:

120 minutes

Serves:

4–6

Rating: 4.5 star rating

Tags : Chilli RecipesPork RecipesVegetable RecipesBhutan Recipes



Ingredients:

1 onion, peeled and coarsely grated
3cm piece of fresh ginger, peeled and grated
1 medium mooli (daikon), peeled and grated
125g unsalted butter
450g boneless pork shoulder cut into strips about 15 x 1.25cm
120ml water
2 tbsp hot chilli powder
2 tsp salt
3 large bok choy, greens only, shredded
180g dried pork cut into 8 x 1.25cm strips
1 large, fresh, green chilli, julienned

Method:

Melt the butter in a large pan or wok then add the pork shoulder strips, onion, mooli, water, chilli powder and salt. Bring to a simmer over low heat and cook for about 90 minutes, or until the pork is tender.

Meanwhile, cook the bok choy greens in a pan of boiling water for about 5 minutes, or until tender. Drain and set aside.

Once the pork mixture is cooked through add the bok choy, ginger, dried pork and fresh chilli. Stir to combine then simmer over low heat for between 5 and 10 minutes (until heated through). Serve hot with rice.