Entree: Bhutan – Goep (Hearty Bhutanese stir of minced pork with fresh chilies and melted local cheese served with red rice)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 2 cups (360 g) Bhutanese red rice or medium-grain brown rice
- 1 lb (454 g) ground pork
- 6 medium (about 6 oz / 170 g) fresh green chilies (Bhutanese ema when available) sliced lengthwise, seeds kept for heat
- 8 oz (225 g) fresh farmer's cheese or queso fresco, crumbled (substitute with small cubes of mild cheddar if unavailable)
- 1 medium (about 6 oz / 170 g) yellow onion, finely chopped
- 3 cloves (approx. 12 g) garlic, minced
- 1 tbsp (15 ml) fresh ginger, minced
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) butter or ghee
- 1 cup (240 ml) chicken broth or water
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) paprika or mild chili powder
- Salt to taste
- Fresh cilantro or green onion for garnish

Instructions

1. Rinse the red rice under cold water until the water runs clear. Cook the rice with 3 cups (720 ml) water or according to package directions until tender, then set aside and keep warm.
2. Heat the vegetable oil and 1 tbsp (14 g) butter or ghee in a large heavy skillet or wok over medium-high heat. Add the chopped onion and cook until translucent, about 4 minutes.
3. Add the minced garlic and ginger and cook 1 minute until aromatic. Add the ground pork and break up with a spoon; brown completely, about 6–8 minutes.
4. Stir in the sliced green chilies, turmeric, and paprika. Cook, stirring, for 3–4 minutes so the chilies soften but retain some bite. Season with salt to taste.
5. Pour in the chicken broth or water and bring to a gentle simmer, scraping up any browned bits. Reduce heat and simmer 5 minutes to concentrate flavors.
6. Lower the heat and fold in the crumbled farmer's cheese and remaining 1 tbsp (14 g) butter or ghee. Stir until cheese begins to melt into a creamy sauce that coats the meat and chilies.
7. Gently combine the cooked red rice with the meat-cheese mixture in the skillet (or layer the meat over rice and stir to combine). Warm through 2–3 minutes so rice absorbs the sauce; adjust seasoning.
8. Garnish with chopped cilantro or green onion and serve hot, offering extra fresh chilies at the table for those who want more heat.