Phaksha paa is a beloved Bhutanese pork dish built around tender meat, daikon radish, and dried red chiles. It is hearty, direct, and deeply comforting on a cool day.
Brown the pork first, then let the radish and aromatics simmer gently until the meat is tender and the broth is savory without becoming heavy.
Use a mild dried chile if you want the dish mainly aromatic; Bhutanese versions can be much hotter than a typical home kitchen stew.
Serving Suggestions
Serve hot with red rice or steamed rice, a simple cucumber salad, and extra sliced chiles at the table.
Recipe Notes
Refrigerate leftovers for up to 3 days. The broth thickens slightly as it cools; loosen it with a splash of water when reheating.
Bhutanese Phaksha Paa (Pork with Radish and Chiles)
A warming Bhutanese pork stew with daikon radish, dried red chiles, ginger, and garlic.
Ingredients
Equipment
Method
Build the stew:
- Pat the pork dry and season with half the salt. Heat the oil in a heavy pot over medium-high heat. Brown the pork in batches until colored on all sides, 6 to 8 minutes.
- Lower the heat to medium. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, ginger, chiles, and cumin for 30 seconds.
- Add the daikon, remaining salt, and water. Scrape up any browned bits, bring to a simmer, and cover. Cook for 40 to 45 minutes, until the pork is tender and the radish is soft.
- Uncover and simmer for 5 minutes to concentrate the broth. Stir in the cilantro and serve hot.
Nutrition
Notes
- Brown the pork in batches so it sears instead of steaming.
- The finished broth should be savory and lightly spicy, with the daikon tender but still holding its shape.
