Entree: China – Tibet – Phaksha Paa (Spicy Tibetan-style stir-fried pork with dried chilies and aromatics)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Additional 5 min

Total 35 min

Ingredients

- 1 lb (454 g) pork belly, skin removed and sliced into 1/2-inch (1.5 cm) pieces
- 2 tbsp (30 ml) vegetable oil or rapeseed oil
- 6–8 dried red chilies, torn in half (about 10–15 g)
- 1 medium onion, thinly sliced, approx. 6 oz (170 g)
- 4 cloves garlic, crushed
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (30 ml) light soy sauce
- 1 tsp (5 g) Himalayan or kosher salt, adjust to taste
- 1/2 tsp (1 g) Sichuan peppercorns, lightly crushed (optional)
- 2 green onions, sliced (white and green parts separated)
- Handful fresh cilantro leaves for garnish

Instructions

1. Pat the pork belly pieces dry. Heat the oil in a heavy skillet or wok over medium-high heat until shimmering.
2. Add the pork belly in a single layer and sear without crowding until well browned on all sides, 6–8 minutes, stirring occasionally to render fat.
3. Push the pork to one side, add the dried chilies and crushed Sichuan peppercorns (if using) to the hot oil and fry briefly until they darken and become aromatic, about 30–45 seconds.
4. Add the sliced onion, garlic and ginger; stir-fry with the pork until the onion softens and begins to brown, about 3–4 minutes.
5. Stir in the light soy sauce, salt and the white parts of the green onions; toss to coat and cook 1–2 minutes more so the flavors meld.
6. Reduce heat to medium, cover and simmer in the rendered juices for 3–5 minutes to tenderize the pork slightly, then uncover and cook until any excess liquid evaporates and the pork is glossy.
7. Taste and adjust seasoning. Sprinkle the green parts of the green onions and cilantro over the top and serve immediately with steamed rice or tsampa.