Entree: Bhutan – Central Culinary Region – ཕག་ཤ་པ ➤ Phaksha Paa (Spicy Bhutanese pork stew of dried chilies and radish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 1 lb (454 g) pork shoulder, trimmed and cut into 1/2-inch (1.3 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 8–10 dried red chilies (about 20 g), stems removed and soaked in warm water 10 minutes
- 1 medium daikon radish, about 10 oz (280 g), peeled and cut into 1-inch (2.5 cm) chunks
- 1 large yellow onion, about 8 oz (225 g), thinly sliced
- 4 cloves garlic, minced (about 12 g)
- 1 tbsp (15 g) minced fresh ginger
- 2 tbsp (30 ml) light soy sauce
- 1 tsp (5 g) sugar
- 1/2 cup (120 ml) water or light broth
- 4 cups (120 g) baby spinach or 6 oz (170 g) chopped greens (e.g., spinach or choy sum)
- 1/2 tsp (2.5 g) salt, or to taste
- Fresh cilantro or green onion for garnish (no measurement required)

Instructions

1. Drain soaked dried chilies, remove seeds if you want less heat, and chop coarsely; reserve soaking liquid.
2. Heat oil in a heavy skillet or wok over medium-high heat. Add pork pieces and brown on all sides, about 6–8 minutes; remove and set aside.
3. In the same pan, add onion and sauté until translucent, about 4 minutes. Add garlic and ginger and cook 1 minute until fragrant.
4. Add the chopped dried chilies and sauté 1–2 minutes. Return the pork to the pan and stir to combine.
5. Add daikon chunks, soy sauce, sugar, and 1/2 cup (120 ml) water or broth. Bring to a simmer, cover, and cook until daikon is tender and pork is cooked through, about 20–25 minutes. Add reserved chili soaking liquid a tablespoon at a time if you want more sauce.
6. Stir in the spinach or greens and cook until wilted, about 2 minutes. Taste and adjust salt.
7. Serve hot garnished with cilantro or sliced green onion alongside steamed rice.