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Phaksha paa: recipe illustration
Meat

Phaksha paa

Pork simmered with white radish, green chilies and ginger in a fragrant broth. It's a comforting winter dish, much loved in the valleys of Bhutan.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

288 kcal per serving

Protein
34.8 g
Carbohydrates
4.7 g
of which sugars
2.6 g
Fat
14 g
of which saturated fat
4.7 g
Fiber
1.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the pork into 3 cm pieces and the white radish into thick rounds.
  2. Brown the pork in the oil for 8 minutes over high heat until golden.
  3. Add the onion, garlic and ginger and cook for 3 minutes.
  4. Pour in the water, add the whole chilies and bring to a boil.
  5. Lower the heat, cover and simmer for 40 minutes until the pork is tender.
  6. Add the white radish and cook for 15 more minutes, then season and serve with red rice.

Variations and tips

Chicken version. Replace the pork with chicken and reduce the cooking time to 25 minutes.

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Original Ecomely recipe.