Phaksha Paa

About This Recipe

Phaksha Paa — meaning 'pork' in Dzongkha — 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.

Ingredients

Serves 4

• 600 gpork belly, cut into 5 cm pieces
• 8 wholedried red chillis
• 200 gdaikon radish, peeled and sliced
• 1 mediumonion, sliced
• 4 clovesgarlic, crushed
• 1 tbspfresh ginger, grated
• 2 cupswater
• 1 tspsalt
• 1 tbspvegetable oil

Instructions

1. 1

   Brown the pork

   Heat oil in a heavy-based pot over high heat. Add pork pieces and brown on all sides for 5–6 minutes. Remove and set aside.

2. 2

   Cook aromatics

   In the same pot, add onion, garlic, and ginger. Cook over medium heat for 3 minutes until softened.

3. 3

   Add chillis and water

   Return the pork to the pot. Add the dried red chillis and water. Bring to a boil, then reduce heat to low.

4. 4

   Simmer

   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.

5. 5

   Serve

   Taste and adjust seasoning. Serve hot alongside red rice and Ema Datshi.

Variations

• •

  Replace radish with turnip or potato.

• •

  Add Sichuan peppercorns for a numbing heat.

• •

  Use smoked pork for a more intense flavour.

Storage

Store in the fridge for up to 3 days. The flavour improves overnight. Reheat thoroughly before serving.

Frequently Asked Questions