Phaksha Paa (Bhutanese Pork with Chillies) is a traditional Bhutanese recipe for a classic stew of pork with bok choy and radish slices with plenty of chillies. The full recipe is presented here and I hope you enjoy this classic Bhutanese version of: Bhutanese Pork with Chillies (Phaksha Paa).
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Ingredients
500g boneless pork shoulder, cut into 3cm cubes
500ml of chicken or pork stock or water
4 tbsp unsalted butter
1 medium onion, peeled and diced
1 medium daikon (mooli) (about 100g), peeled and sliced into rounds.
2 red finger chillies, chopped (or to taste)
6 dried red chillies, broken into pieces
3 heads large bok choy, stems removed and leaves cut into 1cm wide strips
200g pork jerky, julienned
Fresh ginger, peeled and minced (or crushed in a mortar)
1 large fresh green bell pepper, seeded and julienned
Method:
Place the pork in a bowl, season with salt and black pepper then set aside until needed.
Place a large saucepan over medium heat. Add the butter and when melted and beginning to bubble add the pork cubes. Fry until beginning to brown then remove with a slotted spoon and set aside.
Reduce the heat, add the onion and sweat down gently for 5 minutes. Now add the chillies (both dried and fresh) and the radish and continue sweating down for a further 5 minutes.
Return the pork to the pan, add the stock, bring to a simmer then cover and cook gently for about 60 minutes, or until the pork is tender (top up the liquid as needed).
Add in the bell pepper slices and the bok choy, followed by the ginger and dried pork pieces. Stir to combine, bring back to a simmer and cook for 5-10 minutes, until everything is heated through.
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