Entree: Bhutan – ཕག་ཤ་པ Phaksha Paa – Pork with chilies (Pork with chilies)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 1 lb (454 g) pork belly, sliced into 1/2-inch pieces
- 8–10 dried red chilies (such as arbol or local dried peppers)
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 cup (120 g) daikon or white radish, peeled and cut into 1/4-inch rounds
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) rice vinegar
- 1/2 tsp (2.5 g) sugar
- 1/4 cup (60 ml) water or light stock
- Salt to taste
- 2 scallions, sliced for garnish
- 1 tbsp (15 ml) sesame oil (optional, for finishing)

Instructions

1. Toast the dried red chilies in a dry skillet over medium heat 30–60 seconds until aromatic but not burned; remove seeds from a few chilies if you want to moderate heat. Set chilies aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the pork belly pieces in a single layer and sear until browned and some fat renders, about 6–8 minutes.
3. Push the pork to one side, add the onion, garlic, and ginger to the pan and stir-fry 2–3 minutes until aromatic and onions soften.
4. Tear or roughly chop the toasted dried chilies and add them to the pan along with the radish. Stir to combine and cook 2–3 minutes.
5. Add the soy sauce, rice vinegar, sugar, and 1/4 cup (60 ml) water or stock. Stir, bring to a simmer, reduce heat to medium-low, and cook 8–12 minutes until radish is tender and pork is cooked through; taste and season with salt as needed.
6. Stir in sesame oil if using, scatter sliced scallions over the top, and serve hot—traditionally with Bhutanese red rice.