Kewa Phagsha

Kewa Phagsha Recipe - Delicious Pork and Potato Dish from Bhutan

Region / culture: Bhutan | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 3

Introduction

Kewa Phagsha is a traditional Bhutanese dish that combines tender chunks of pork with potatoes, green chillies, and onions. This flavorful and spicy dish is a popular comfort food in Bhutan and is often enjoyed with a side of rice.

History

Kewa Phagsha has been a staple in Bhutanese cuisine for generations. The dish is believed to have originated in the eastern region of Bhutan, where pork is a common ingredient in many traditional dishes. Over the years, Kewa Phagsha has become a beloved dish throughout the country and is often served during special occasions and festivals.

Ingredients

350 g of pork (thigh)
2 peeled potatoes
3 green chillies
0.5 onion
0.5 tsp of chilli powder
3 cloves of crushed garlic
1 piece of finely chopped ginger
0.5 tbsp of canola oil

How to prepare

Chop the pork into chunks, not too small. In a saucepan, add about 400 ml of water. Add the pork and a bit of salt, then boil for approximately 20 minutes until the pork is thoroughly cooked and soft to the touch. Cut the potatoes into long pieces, about 6 or 8 pieces each. Cut the chillies into halves. Add the chillies, potatoes, and onions to the saucepan along with 0.5 tsp of canola oil (omit for women). Cook until the potatoes are 75% cooked. Add the remaining ingredients and cook for an additional 3-4 minutes, stirring occasionally. Season with pepper or coriander to taste. This recipe serves 3 people.

Variations

You can customize this recipe by adding additional vegetables such as carrots, bell peppers, or green beans. You can also adjust the level of spiciness by adding more or less chilli powder.

Cooking Tips & Tricks

To ensure that the pork is tender and flavorful, be sure to cook it slowly over low heat. This will allow the meat to become tender and juicy, while also allowing the flavors of the spices to fully develop. Additionally, be sure to stir the dish occasionally to prevent it from sticking to the bottom of the pan.

Serving Suggestions

Kewa Phagsha is best served with a side of steamed rice or Bhutanese red rice. You can also enjoy it with a side of fresh vegetables or a simple salad.

Cooking Techniques

The key to making a delicious Kewa Phagsha is to cook the pork slowly over low heat until it is tender. Be sure to stir the dish occasionally to prevent it from sticking to the bottom of the pan.

Ingredient Substitutions

If you are unable to find pork, you can substitute it with chicken or beef. You can also use sweet potatoes instead of regular potatoes for a different flavor.

Make Ahead Tips

You can prepare the pork and vegetable mixture ahead of time and store it in the refrigerator for up to 2 days. Simply reheat it on the stove before serving.

Presentation Ideas

Serve Kewa Phagsha in a traditional Bhutanese bowl or plate for an authentic touch. Garnish with fresh coriander leaves or sliced green chillies for a pop of color.

Pairing Recommendations

Kewa Phagsha pairs well with a light and refreshing cucumber salad or a side of pickled vegetables. You can also enjoy it with a glass of chilled beer or a cup of hot tea.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the dish on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Kewa Phagsha contains approximately 300 calories.

Carbohydrates

Each serving of Kewa Phagsha contains approximately 25 grams of carbohydrates.

Fats

Each serving of Kewa Phagsha contains approximately 15 grams of fats.

Proteins

Each serving of Kewa Phagsha contains approximately 20 grams of proteins.

Vitamins and minerals

Kewa Phagsha is a good source of vitamin C, vitamin B6, and potassium.

Alergens

This recipe contains pork and may not be suitable for individuals with pork allergies.

Summary

Kewa Phagsha is a nutritious and flavorful dish that is rich in proteins and vitamins. It is a great option for a hearty and satisfying meal.

Summary

Kewa Phagsha is a delicious and comforting Bhutanese dish that is perfect for a hearty meal. With tender chunks of pork, potatoes, and green chillies, this dish is sure to satisfy your taste buds. Enjoy it with a side of rice and your favorite vegetables for a complete meal.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was many years ago, when I was just a young girl living in the small village of Tawang in the northeastern state of Arunachal Pradesh, India. My grandmother, who was known for her incredible cooking skills, had invited me into the kitchen to help her prepare a traditional dish called Kewa Phagsha.

I watched in awe as she expertly chopped up potatoes and pork belly, and then carefully seasoned them with a blend of spices that filled the kitchen with a mouth-watering aroma. As she cooked, she shared with me the story of how she had learned to make Kewa Phagsha from her own grandmother, who had passed down the recipe through generations.

She told me that the key to making the dish perfectly was to balance the flavors of the spicy chili peppers with the richness of the pork belly and the earthiness of the potatoes. She explained that the dish was a staple in our region, often enjoyed during special celebrations and gatherings with family and friends.

As I helped her stir the pot and taste the dish for seasoning, I felt a deep sense of connection to my cultural heritage and the women who had come before me. I realized that cooking was not just about following a set of instructions, but about preserving traditions and passing them down to future generations.

After that day, I made it a point to learn as much as I could from my grandmother about traditional cooking methods and recipes. I spent hours in the kitchen with her, watching, listening, and tasting as she prepared dishes like Thukpa, Momos, and Aloo Matar. Each recipe was a treasure trove of family history and culinary wisdom, and I absorbed every detail like a sponge.

Over the years, I continued to hone my cooking skills and expand my knowledge of traditional Arunachali cuisine. I sought out recipes from friends, neighbors, and even strangers I met while traveling through the region. I made it my mission to learn as much as I could about the diverse flavors and techniques that make our food so unique and delicious.

One day, while visiting a remote village in the mountains, I stumbled upon an elderly woman who was cooking Kewa Phagsha over an open fire. Intrigued, I struck up a conversation with her and soon discovered that she had a special twist on the traditional recipe. She added a handful of fresh green peas to the dish, which gave it a delightful sweetness that balanced out the heat of the chili peppers.

I watched intently as she cooked, taking mental notes of her every move and ingredient. When she was finished, she generously shared her recipe with me, along with a handful of tips and tricks for making the dish just right.

I returned home with a renewed sense of excitement and inspiration. I couldn't wait to try out the new recipe and share it with my family. As I cooked, I thought about all the women who had contributed to my culinary education and how each recipe was a thread in the rich tapestry of my cultural heritage.

When the Kewa Phagsha was finally ready, I sat down with my family to enjoy the fruits of my labor. As we savored each bite, I felt a profound sense of gratitude for the women who had passed down this recipe to me and for the traditions that had shaped my identity.

From that day on, Kewa Phagsha became a regular feature on our dining table, a symbol of the love, history, and tradition that we shared as a family. And every time I cook the dish, I am reminded of the journey that brought me to this moment and the women who guided me along the way.

So, if you ever find yourself craving a taste of authentic Arunachali cuisine, look no further than my kitchen. I will be more than happy to share with you the recipe for Kewa Phagsha, along with the stories and memories that make it truly special. For in every dish I cook, I carry with me the legacy of my grandmother, her grandmother, and all the women who came before me. And I wouldn't have it any other way.