Traditional Bhutanese Phaksha Paa: Pork with Red Chillies Recipe

Ingredients

  • 500 grams of pork
  • 1 cup of dried red chilies
  • 1 tablespoon of ginger, finely chopped
  • 1 tablespoon of garlic, finely chopped
  • 2 large onions, sliced
  • 1 cup of radish, sliced
  • 1 cup of Bhutanese cheese (or any soft cheese)
  • 2 tablespoons of vegetable oil
  • 2 cups of water
  • Salt to taste

Steps and instructions

  1. Heat the vegetable oil in a large pan over medium heat.
  2. Add the sliced onions to the pan and sauté until they turn golden brown.
  3. Add the finely chopped ginger and garlic to the pan and cook for another 2-3 minutes.
  4. Add the pork to the pan and cook until it is well browned on all sides.
  5. Next, add the dried red chilies and stir well to combine with the other ingredients.
  6. Add the sliced radish to the pan and stir well.
  7. Pour the water into the pan and add salt to taste. Bring the mixture to a boil.
  8. Reduce the heat to low, cover the pan, and simmer for about 30 minutes or until the pork is tender.
  9. Once the pork is cooked, add the Bhutanese cheese and stir well.
  10. Cook for another 5-10 minutes until the cheese has melted and the flavors have combined.
  11. Remove the pan from heat and let the Phaksha Paa rest for a few minutes before serving.

Tools for making

  • Large pan - A pan large enough to accommodate all the ingredients and allow for stirring.
  • Cutting board - A sturdy cutting surface to chop the ginger, garlic, and onions.
  • Chef's knife - A sharp knife for chopping the ingredients.
  • Tongs - Useful for flipping and turning the pork while cooking.
  • Spatula - To stir and mix the ingredients in the pan.
  • Measuring cup - For accurately measuring the water and other liquid ingredients.
  • Wooden spoon - Handy for stirring and mixing the ingredients.
  • Lid - A lid to cover the pan and simmer the Phaksha Paa.

Recipe variations

  • Substitute pork with chicken or beef
  • Add vegetables like carrots, bell peppers, or mushrooms
  • Include additional spices like cumin, coriander, or turmeric
  • Make it spicier by adding more dried red chilies
  • Make it milder by reducing the amount of dried red chilies
  • Use tofu or tempeh instead of meat for a vegetarian version
  • Experiment with different types of cheese, such as feta or cheddar
  • Add a splash of soy sauce or fish sauce for an umami flavor
  • Garnish with fresh herbs like cilantro or scallions
  • Serve it with steamed rice or noodles instead of eating it as a standalone dish

Recipe overview

Phaksha Paa is a traditional Bhutanese recipe that is sure to add warmth to your dining table. This hearty and flavorful dish features pork cooked with dried red chilies, radish, and Bhutanese cheese, bringing together a delightful mix of spicy and savory notes. This recipe will guide you through the process of creating this authentic Bhutanese dish, from browning the pork to simmering it to perfection with the unique blend of ingredients. Expect a cooking journey that is straightforward and rewarding, resulting in a dish that is rich in flavor and steeped in Bhutanese culinary tradition. Whether you're exploring Bhutanese cuisine for the first time or looking for a new way to cook pork, Phaksha Paa is an excellent choice.

Common questions

  1. Can I use a different meat instead of pork? Yes, you can use chicken or beef as a substitute for pork in this recipe. Adjust the cooking time accordingly.
  2. Can I adjust the spiciness level? Absolutely! You can increase or decrease the amount of dried red chilies according to your preference for spiciness.
  3. What can I serve Phaksha Paa with? Phaksha Paa is traditionally served with red rice, but you can also enjoy it with steamed white rice or your choice of bread.
  4. Can I add vegetables to this dish? Yes, you can add vegetables like cabbage, carrots, or bell peppers to enhance the flavors and add some extra nutrition.
  5. Can I make Phaksha Paa in advance? Yes, you can make Phaksha Paa in advance and store it in the refrigerator for up to 2-3 days. Reheat it gently on the stovetop or in the microwave before serving.

Serving dishes and utensils

  • Large Pan - A large pan is essential for cooking the Phaksha Paa.
  • Knife - A sharp knife is needed for finely chopping the ginger and garlic.
  • Cutting Board - A cutting board is required for preparing the ingredients.
  • Spatula - A spatula is useful for stirring and flipping the pork while cooking.
  • Measuring Cup - A measuring cup is needed to measure the water and other ingredients accurately.
  • Lid - A lid is necessary to cover the pan while simmering the Phaksha Paa.
  • Serving Bowl - A serving bowl is required to serve the cooked Phaksha Paa.
  • Spoons or Ladles - Spoons or ladles are needed for serving the Phaksha Paa onto plates.

Origin stories

Phaksha Paa is a traditional Bhutanese dish that has been cherished in the households of Bhutan for generations. Bhutan, a country known for its dedication to happiness, has a culinary tradition deeply connected to its culture and lifestyle. Bhutanese people love their food spicy, and Phaksha Paa, a hearty stew of pork with fiery dried red chilies, is no exception. The addition of radish and cheese provides a unique and delightful contrast to the heat. Moreover, with Bhutan's lush and hilly landscapes providing an ideal condition for pig rearing, dishes like Phaksha Paa are not only a gastronomic delight but also a reflection of the country's sustainable and self-sufficient farming practices. So, when you savor the Phaksha Paa, be prepared to embark on a culinary journey that will give you a taste of Bhutan's vibrant culture, tradition, and the happiness of its people.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.