Spicy Pork Stew Meat - Phaksha Paa Recipe | Cook Now

Get ready to embark on a culinary journey to the Himalayan kingdom of Bhutan! If you've been searching for an authentic, hearty, and delightfully spicy dish, then look no further than Phaksha Paa. This traditional Bhutanese favorite is a true representation of the country's rich flavors, combining tender pork stew meat with a fiery kick from dried red chilies and the unique savory tang of Bhutanese cheese. Whether you're using succulent sliced pork shoulder or rich fatty pork belly, this recipe will guide you through creating a dish that's both comforting and exhilarating. We've analyzed countless recipes to bring you the most comprehensive and easy-to-follow guide, ensuring you can master this iconic Bhutanese pork and chili dish right in your own kitchen. Prepare to discover why Phaksha Paa isn't just a meal, it's an experience!

Ingredients

• 2 lbs (approx. 1 kg) pork stew meat, such as sliced pork shoulder or fatty pork belly (with or without skin on pork)
• 1 cup dried red chilies (Bhutanese long chilies preferred, or a mix of Kashmiri and Arbol chilies for flavor and heat), soaked in hot water for 30 minutes, then roughly chopped
• 1 large white radish (daikon), peeled and cut into thick rounds or wedges
• 1 large onion, thinly sliced
• 4-5 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1/2 cup Bhutanese cheese (e.g., Datshi or Chugo), crumbled, or substitute with good quality feta cheese, crumbled
• 2-3 cups water or pork broth
• 1 tablespoon cooking oil (vegetable or canola)
• Salt to taste (start with 1/2 teaspoon, adjust later)
• Optional: A pinch of red chili pepper powder for extra heat, or a teaspoon of chili pepper paste for depth.
• Optional add-ins: A handful of fresh cilantro or green onions for garnish.

Directions

1. Prep the Pork: If using pork stew meat from a shoulder, cut it into 1.5-inch chunks. If using fatty pork belly, cut into similar-sized pieces. Pat the pork dry with paper towels. This helps with browning. You can lightly season the pork with a pinch of salt and pepper now, or use a specific pork shoulder seasoning if desired.
2. Brown the Pork: Heat 1 tablespoon of cooking oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the pork in batches, making sure not to overcrowd the pan. Brown the pork on all sides until nicely golden brown (about 3-4 minutes per side). Remove the browned pork and set aside.
3. Sauté Aromatics: Reduce the heat to medium. Add the sliced onions to the pot and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
4. Add Chilies and Radish: Drain the soaked dried red chilies and add them to the pot along with the radish pieces. Sauté for 2-3 minutes, allowing the flavors to meld. If you're using red chili pepper powder or chili pepper paste for extra flavor, you can add a bit now.
5. Simmer the Stew: Return the browned pork to the pot. Pour in 2-3 cups of water or pork broth, just enough to mostly cover the ingredients. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for at least 45-60 minutes, or until the pork stew meat is fork-tender. If you're using skin on pork belly, this simmering time will help render the fat and tenderize the skin.
6. Final Touches with Cheese: Once the pork is tender, remove the lid. Stir in the crumbled Bhutanese cheese (or feta) and cook for another 5-10 minutes, stirring occasionally, until the cheese has melted and the sauce has thickened slightly. Taste and adjust seasoning with salt as needed.
7. Rest and Serve: Remove the pot from the heat and let the Phaksha Paa rest for 5 minutes before serving. This allows the flavors to settle and the sauce to thicken further. Garnish with fresh cilantro or green onions if desired.