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Bhutanese phaksha paa with tender pork, daikon radish, dried red chiles, and herbs in a rustic bowl.

Bhutanese Phaksha Paa (Pork with Radish and Chiles)

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A warming Bhutanese pork stew with daikon radish, dried red chiles, ginger, and garlic.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Bhutanese
Calories: 470
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Phaksha Paa
  • 1 1/2 lb boneless pork shoulder cut into 1-inch pieces
  • 1 tbsp neutral oil
  • 1 medium daikon radish peeled and cut into half-moons
  • 1 medium yellow onion sliced
  • 4 cloves garlic minced
  • 1 inch fresh ginger peeled and grated
  • 6 whole dried red chiles split lengthwise
  • 1 tsp ground cumin
  • 1 1/2 tsp fine salt
  • 2 cups water
  • 1/4 cup fresh cilantro chopped

Equipment

  • Heavy pot with lid
  • Chef's knife
  • Cutting board
  • Wooden spoon

Method
 

Build the stew:
  1. 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.
  2. 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.
  3. 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.
  4. Uncover and simmer for 5 minutes to concentrate the broth. Stir in the cilantro and serve hot.

Nutrition

Calories: 470kcalCarbohydrates: 17gProtein: 36gFat: 28gSaturated Fat: 9gCholesterol: 108mgSodium: 930mgFiber: 4gSugar: 7g

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.