Entree: Bhutan – Juma (Hearty Bhutanese pork and radish stew flavored with dried chilies and garlic)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Additional 15 min

Total 1 hr 15 min

Ingredients

- 1.5 lb (680 g) pork shoulder, boneless, trimmed and cut into 1-inch (2.5 cm) cubes
- 1 medium (about 10 oz) (280 g) daikon or white radish, peeled and cut into 1/2-inch (1.3 cm) half-moons
- 6 (about 8 g) dried red chilies, stems removed and torn (or 3–4 dried large chilies)
- 1 medium (6 oz) (170 g) yellow onion, thinly sliced
- 4 cloves (12 g) garlic, minced
- 1 tbsp (15 ml) fresh ginger, grated
- 2 tbsp (30 ml) vegetable oil or mustard oil
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) rice vinegar
- 1 tsp (5 g) ground turmeric
- 1 tsp (2 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 1/2 cups (360 ml) water or light chicken broth
- 2 tbsp (30 g) chopped cilantro or green onion for garnish (optional)
- 2 cups (360 g) Bhutanese red rice or steamed white rice to serve (optional)

Instructions

1. Rehydrate and prep chilies: place dried red chilies in a small bowl and cover with hot water; soak 15 minutes, then drain and roughly chop or mince. Reserve soaking liquid.
2. Brown the pork: heat oil in a heavy pot over medium-high heat. Add pork cubes in a single layer and brown on all sides, about 6–8 minutes; work in batches if needed. Remove browned pork and set aside.
3. Sauté aromatics: reduce heat to medium, add onion to the same pot and cook until softened, 4–5 minutes. Add garlic and ginger and cook 1 minute until fragrant.
4. Build the stew: return pork to pot, add chopped chilies, turmeric, soy sauce, rice vinegar, salt, and pepper. Stir to combine and deglaze with 1/4 cup (60 ml) of the reserved chili soaking liquid plus the water or broth.
5. Simmer with radish: bring to a gentle boil, then reduce heat to low, cover partially, and simmer 25 minutes. Add the radish pieces and continue simmering, covered, until pork and radish are tender, about 15–20 more minutes.
6. Adjust seasoning: taste and add more salt, pepper, or a splash of soy sauce or vinegar to balance. If stew is too thin, increase heat and reduce uncovered a few minutes; if too thick, add a little water.
7. Serve: spoon Juma over cooked red or white rice, garnish with chopped cilantro or green onion if desired.