Entree: Bhutan – Sikam Paa (Spicy Bhutanese pork stew flavored with root vegetables and hot chilies)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 2 lb (900 g) pork shoulder, cut into 1–1.5 in (2.5–4 cm) cubes
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, thinly sliced
- 4 cloves (about 16 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, finely grated
- 2 medium daikon or white radishes, peeled and cut into 1 in (2.5 cm) chunks, about 14 oz (400 g)
- 4–6 dried red chiles (or 2–3 fresh hot chiles), rehydrated if dried and chopped
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 g) brown sugar
- 2 cups (480 ml) low-sodium chicken or pork stock
- 1–2 tbsp (15–30 ml) water (as needed)
- Salt to taste (start with 1 tsp / 6 g)
- Fresh cilantro or green onion, chopped, for garnish
- Cooked steamed rice or tsampa, for serving

Instructions

1. Pat the pork cubes dry and season lightly with salt. Heat the vegetable oil in a heavy-bottomed pot over medium-high heat and brown the pork in batches until well-seared on all sides; remove and set aside.
2. In the same pot, reduce heat to medium and add the sliced onion. Cook, stirring, until softened and beginning to brown, about 6–8 minutes.
3. Add the garlic and ginger and cook 1 minute more until fragrant. Stir in the rehydrated chopped chiles, turmeric, coriander, and cumin and toast briefly to bloom the spices.
4. Return the browned pork to the pot. Add the soy sauce, brown sugar, and stock; bring to a gentle simmer, scraping any browned bits from the bottom.
5. Add the daikon chunks, cover, and simmer gently for 35–45 minutes, or until the pork is tender and the daikon is cooked through. Add 1–2 tbsp (15–30 ml) water if the stew is reducing too quickly.
6. Taste and adjust seasoning with salt and more soy sauce if desired. If you prefer a thicker sauce, remove the lid for the last 10 minutes of simmering to reduce.
7. Serve hot over steamed rice or alongside tsampa, garnished with chopped cilantro or green onion and extra sliced fresh chiles for heat if desired.