Bhutanese Pork With Red Chili (phaksha Paa)

Bhutanese Pork with Red Chili, also known as Phaksha Paa, is a traditional Bhutanese dish that is bursting with flavor and spice. This dish is a staple in Bhutanese cuisine and is a perfect representation of the country's bold and vibrant flavors.

Bhutanese Pork With Red Chili (phaksha Paa)

Ingredients

  • 2 lbs pork belly, cut into bite-sized pieces
  • 2 tbsp vegetable oil
  • 1 onion, thinly sliced
  • 5-6 dried red chilies, deseeded and soaked in water
  • 1 tsp ginger, minced
  • 1 tsp garlic, minced
  • 1/2 tsp turmeric powder
  • Salt to taste

Instructions

  1. Heat vegetable oil in a large pan over medium heat.
  2. Add the sliced onion and cook until translucent.
  3. Meanwhile, drain the soaked red chilies and pound them into a coarse paste using a mortar and pestle.
  4. Add the minced ginger, garlic, and turmeric powder to the pan with the onions and cook for a few minutes.
  5. Next, add the pork pieces to the pan and cook until they are browned on all sides.
  6. Stir in the red chili paste and season with salt.
  7. Cover the pan and let the pork simmer for about 45 minutes, or until it is tender and cooked through.
  8. Once the pork is cooked, remove the lid and continue to cook for a few more minutes to allow the sauce to thicken.
  9. Remove from heat and serve hot.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
10g
Fat
20g

Supplies

Large pan Mortar and pestle

Tools

Knife Cutting board Measuring spoons

Serving suggestions

Serving Suggestions: Phaksha Paa is traditionally served with red rice, a staple in Bhutanese cuisine, and a side of vegetables.

Tips & tricks

Tips: Adjust the amount of red chilies according to your spice preference, but keep in mind that the dish is meant to be spicy!

Cost

$15