Phaksha Paa (Bhutanese Pork Braised with Daikon Radish, Ginger & Dried Red Chilies) – Authentic Bhutan Recipe
Thimphu classic where sweet daikon radishes absorb the smoky heat of dried chilies and ginger.
- Country of Origin
- 🇧🇹 Bhutan (South Asia, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Sliced pork belly or loin, Thick half-moons of sweet daikon radish, Bok choy and red rice, Whole dried red chilies, Sichuan pepper (thingey)
Ingredients for Phaksha Paa (Bhutanese Pork Braised with Daikon Radish, Ginger & Dried Red Chilies) (4 Servings)
- 1.25 lbs (or 2.5 cups) sliced pork belly or loin, prepped into bite-sized pieces
- 1.5 cups thick half-moons of sweet daikon radish, washed and trimmed
- 1 cup bok choy and red rice
- 1 medium onion and 3 cloves garlic, finely minced with whole dried red chilies
- 1.5 tbsp traditional Bhutan seasoning (Sichuan pepper (thingey), ginger, garlic)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown sliced pork belly or loin for 5 minutes.
- Add minced onion, garlic, whole dried red chilies, and Sichuan pepper (thingey), ginger, garlic, stirring for 2 minutes until deeply aromatic.
- Add thick half-moons of sweet daikon radish and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in bok choy and red rice right before serving warm.