Phaksha Paa β meaning 'pork' in Dzongkha β is one of Bhutan's most beloved meat dishes, traditionally prepared during festivals and family gatherings. Dried red chillis give the dish its signature brick-red colour and slow-burning heat, while pork belly provides richness and body. Radish or turnips are commonly added to balance the fattiness of the pork, a technique rooted in Bhutanese culinary wisdom. The long simmer time allows the flavours to meld into a complex, satisfying stew that pairs beautifully with red rice.
Serves 4
Heat oil in a heavy-based pot over high heat. Add pork pieces and brown on all sides for 5β6 minutes. Remove and set aside.
In the same pot, add onion, garlic, and ginger. Cook over medium heat for 3 minutes until softened.
Return the pork to the pot. Add the dried red chillis and water. Bring to a boil, then reduce heat to low.
Cover and simmer for 30 minutes. Add the radish slices, season with salt, and continue simmering uncovered for a further 15 minutes until the sauce has thickened.
Taste and adjust seasoning. Serve hot alongside red rice and Ema Datshi.
Toast the dried chillis briefly in the dry pot before adding liquid to deepen flavour.
Pork shoulder works as a leaner alternative to belly.
Add spinach in the last 2 minutes for extra nutrition.
Taste and adjust salt at the very end β flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Replace radish with turnip or potato.
Add Sichuan peppercorns for a numbing heat.
Use smoked pork for a more intense flavour.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas β adjust seasoning slightly upward to compensate.
Store in the fridge for up to 3 days. The flavour improves overnight. Reheat thoroughly before serving.
Pork has been central to Bhutanese feasting culture for generations, often preserved through smoking and drying to withstand harsh mountain winters. Phaksha Paa was traditionally slow-cooked over wood fires, and the combination of dried chillis and pork reflects both the local climate and trade links with neighbouring regions.
Yes, but belly gives a richer, more unctuous result due to the fat content.
Very spicy with 8 dried chillis. Reduce to 3β4 for a milder version.
Yes β most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (300g / 10.6 oz) Β· 4 servings total
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