Bhutanese Phaksha Paa

Ingredients

• 1.5 lbs pork belly, cut into bite-sized pieces
• 6 whole dried red chilies, soaked in warm water for 15 minutes
• 1 large daikon radish, peeled and sliced
• 1 onion, sliced
• 4 cloves garlic, crushed
• 1-inch piece ginger, sliced
• 2 green chilies, split lengthwise
• 1 tbsp vegetable oil
• Salt to taste
• Cooked red rice, for serving

Before you cook

• Soak the dried chilies in warm water for 15 minutes to soften them.
• Cut the pork belly into bite-sized pieces, keeping some fat on each piece.
• Peel and slice the daikon radish into half-moons.

Steps

1. Heat the oil in a heavy pot over medium-high heat.
2. Add the onion and ginger and fry for 3 minutes until fragrant.
3. Add the pork belly and sear it for 6 minutes, turning occasionally, until browned on most sides.
4. Add the crushed garlic and stir for 1 minute.
5. Drain the soaked dried chilies and add them whole to the pot.
6. Pour in 2 cups of water and bring to a simmer.
7. Cover and cook for 25 minutes, stirring occasionally, until the pork starts to turn tender.
8. Add the sliced daikon radish to the pot.
9. Tuck in the split green chilies.
10. Cover and simmer for 15 more minutes, until the radish is tender and the pork is fully soft.
11. Season with salt to taste, simmering uncovered for a final 5 minutes to let the sauce reduce slightly.
12. Serve hot with red rice.