Phaksha Paa
Bhutan's pork and radish stew: fatty pork simmered with dried radish (or fresh), dried chiles and ginger until rich and dark — the winter warmer of the valleys. Ingredients: pork belly, dried white radish (or fresh daikon), dried red chiles, ginger, Sichuan pepper, onion, oil, salt.
What it is
Bhutan's pork and radish stew: fatty pork simmered with dried radish (or fresh), dried chiles and ginger until rich and dark — the winter warmer of the valleys. Ingredients: pork belly, dried white radish (or fresh daikon), dried red chiles, ginger, Sichuan pepper, onion, oil, salt. Recipe: 1) Brown the pork. 2) Add radish and water; simmer long. 3) Add chiles, ginger and pepper. 4) Cook until the pork melts and the sauce darkens. Serve: with red rice and ezay chile relish. Flavor: rich, gingery, chile-warm. History: phaksha paa preserves the old Himalayan logic of dried vegetables and pork through the cold months; radish dries on every farmhouse roof. See also: Ema Datshi, Jasha Maru.
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