Phaksha Paa

Phaksha paa is a Bhutanese dish made of dried pork with a variety of spicy red chilis. There are other variations of the dish that include items such as spinach, radish, and bok choy. For added flavor and texture, some Bhutanese cooks like to add aromatic buckwheat dumplings stuffed with greens or cheese to phaksha paa. Phaksha Paa can be served as a gravy or as a stew. Phaksha Paa is a dish made with pork that comprises a complex blend of spices and chiles as well as certain mountain veggies that are all cooked in oil or butter, while the pork is first stir-fried and then added to the dish. This is a traditional Bhutanese meal that is also served with rice.

Where To Eat: Folk Heritage Museum Restaurant in Pedzo Lam, Thimphu

Ingredients:

• 1 medium onion (about 4 ounces), peeled and coarsely chopped
• about 1-inch cube of fresh ginger, peeled and finely chopped
• 3 – 4 ounces daikon or white radish, peeled and thinly sliced
• 4 ounces unsalted butter
• 1 lb boneless pork shoulder, cut into 6-inch pieces
• ½ cup water
• 2 tbsp chili powder
• 2 tsp salt
• 3 lbs bok choy, stems removed, and leaves cut into ½-inch pieces
• 1 large fresh green chili pepper, seeded and cut into julienne strips.

How to make Phaksha Paa:

• Melt the butter in a large pot.
• Simmer the pork, onion, daikon, water, chili powder, and salt over low heat for 1 hour and 20 minutes, or until the pig is just tender.
• Meanwhile, simmer the bok choy in a saucepan of boiling water for 5 minutes, or until tender.
• Drain.
• Add the ginger, bok choy, and chili pepper to the stew and cook for 5 to 10 minutes on low heat.