Phaksha Paa (Bhutan)
Serves 4
Ingredients
Method
500 g. Pork Shoulder, Cut into Pieces
100 g. Dried Red Chilies
100 g. Radish, Sliced
200 g. Bok Choy
30 ml. Vegetable Oil
2 g. Sichuan Peppercorns
2 g. Salt
2 g. Pepper
Heat the oil in a pot and fry the pork pieces until they are browned.
Add the dried red chilies and Sichuan peppercorns to the pot, and cook for a few minutes.
Add the sliced radish and bok choy to the pot, and stir to combine.
Cover the pot and simmer for about 20 minutes, until the pork is cooked through and the vegetables are tender.
Season with salt and pepper.
Serve hot with Bhutanese red rice.