Kharang Phagsha Paa (Bhutanese Spicy Potato and Pork Stir-Fry with Rice)
Bhutanese Spicy Potato and Pork Stir-Fry with Rice (Kharang Phagsha Paa) is a popular dish in Bhutanese cuisine, known for its bold flavors and spicy kick. This stir-fry combines tender pork, crispy potatoes, and aromatic spices, creating a hearty and satisfying meal.
Ingredients
- 1 lb pork, thinly sliced
- 2 large potatoes, peeled and cut into cubes
- 1 onion, sliced
- 3-4 green chilies, sliced
- 3 cloves garlic, minced
- 1-inch ginger, grated
- 1 tsp turmeric
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp chili powder
- 2 tbsp cooking oil
- Salt to taste
- 2 cups cooked rice, for serving
Instructions
- Heat oil in a pan over medium heat. Add the sliced onions and cook until they are soft and translucent.
- Add the sliced pork to the pan and cook until it is browned and cooked through.
- Stir in the minced garlic, grated ginger, and green chilies. Cook for a few minutes until fragrant.
- Add the cubed potatoes to the pan and stir to combine with the pork and spices.
- Season the stir-fry with turmeric, cumin powder, coriander powder, chili powder, and salt. Stir well to coat everything evenly.
- Cover the pan and let the stir-fry cook for about 15-20 minutes, or until the potatoes are tender and cooked through.
- Serve the Bhutanese Spicy Potato and Pork Stir-Fry over cooked rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 380
- Carbohydrates
- 35g
- Protein
- 22g
- Fat
- 16g
- Fiber
- 4g
Supplies
Frying pan Cooking spoon Cutting board Knife Grater
Tools
Stove
Serving suggestions
Serving suggestions: Garnish with fresh cilantro and serve with a side of Bhutanese red rice for an authentic experience.
Tips & tricks
Tips: Adjust the amount of green chilies to control the level of spiciness in the dish.
Cost
$15