Phaksha Pa

Phaksha Pa Recipe - Authentic Bhutanese Pork Shoulder Soup

Region / culture: Bhutan | Preparation time: 15 minutes | Cooking time: 1 hour and 35 minutes | Servings: 6

Introduction

Phaksha Pa is a traditional Bhutanese pork stew that is bursting with flavor and spice. This hearty dish is perfect for a cozy night in or for entertaining guests with its unique blend of ingredients.

History

Phaksha Pa has been a staple in Bhutanese cuisine for centuries. It is a dish that is often enjoyed during special occasions and celebrations, as it is believed to bring good luck and prosperity to those who eat it.

Ingredients

1 medium onion (about 4 oz, 110 g), peeled and quartered
Fresh ginger, peeled and cut into a 1 inch (2.5 cm) cube
1 medium daikon or white radish (about 15.5 oz, 100 g), peeled, halved lengthwise, and cut crosswise to fit the feed tube
1 stick unsalted butter (4 oz, 40 g)
1 lb (454 g) boneless pork shoulder (450 g), cut into 6 by 0.5 inch (15 by 1.25 cm) strips
0.5 cup water (120 ml)
2 tbsp chili powder
2 tsp salt
3 large heads bok choy (about 3 lb, 1.36 kg total, 1.3 kg), stems removed and leaves cut into 0.5 inch (1.25 cm) strips
6 oz (170 g) dried pork (170 g), cut into 3 by 0.5 inch (7.5 by 1.25 cm) strips
1 large fresh green chili pepper (about 0.5 oz, 15 g), seeded and cut into julienne strips

How to prepare

Coarsely chop the onion using the metal blade of a food processor, pulsing about 4 times. Set aside.
While the motor is running, drop the ginger through the feed tube and finely chop for about 10 seconds. Set aside.
Using the thick [6mm] slicing disc, slice the daikon.
In a large saucepan, melt the butter. Add the pork shoulder, onion, daikon, water, chili powder, and salt. Simmer over low heat until the pork is just tender, approximately 1 hour and 25 minutes.
Meanwhile, in a separate saucepan, cook the bok choy in boiling water until tender, about 5 minutes. Drain.
Add the chopped ginger, cooked bok choy, dried pork, and chili pepper to the stew. Simmer over low heat until heated through, approximately 5 to 10 minutes.
The recipe yields 6 servings.

Variations

Add other vegetables such as carrots, bell peppers, or mushrooms for added flavor and nutrition.
Substitute the pork shoulder with chicken or beef for a different twist on the dish.

Cooking Tips & Tricks

Be sure to simmer the pork shoulder slowly to ensure that it becomes tender and flavorful.

- Adjust the amount of chili powder to suit your spice preference.

- Feel free to add other vegetables or ingredients to customize the dish to your liking.

Serving Suggestions

Phaksha Pa is traditionally served with steamed rice or Bhutanese red rice for a complete and satisfying meal.

Cooking Techniques

The key to making Phaksha Pa is to simmer the pork shoulder slowly to ensure that it becomes tender and flavorful.

Ingredient Substitutions

If you can't find dried pork, you can substitute it with bacon or pancetta for a similar flavor profile.

Make Ahead Tips

Phaksha Pa can be made ahead of time and reheated before serving for a convenient meal option.

Presentation Ideas

Serve Phaksha Pa in a traditional Bhutanese bowl or plate for an authentic touch. Garnish with fresh cilantro or green onions for a pop of color.

Pairing Recommendations

Phaksha Pa pairs well with a light and refreshing cucumber salad or a side of pickled vegetables to balance out the richness of the stew.

Storage and Reheating Instructions

Store any leftovers of Phaksha Pa in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Phaksha Pa contains approximately 400 calories, making it a filling and satisfying meal.

Carbohydrates

Phaksha Pa is a low-carb dish, making it a great option for those looking to reduce their carbohydrate intake.

Fats

This dish is rich in fats from the pork shoulder and butter, providing a hearty and satisfying meal.

Proteins

Phaksha Pa is a protein-packed dish, thanks to the pork shoulder and dried pork included in the recipe.

Vitamins and minerals

This dish is a good source of vitamins and minerals, particularly from the bok choy and radish included in the recipe.

Alergens

This recipe contains dairy (butter) and pork, so it may not be suitable for those with dairy or pork allergies.

Summary

Phaksha Pa is a well-rounded dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Phaksha Pa is a flavorful and hearty pork stew that is sure to impress your family and friends. With its unique blend of ingredients and spices, this dish is a must-try for anyone looking to explore the diverse world of Bhutanese cuisine.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Phaksha Pa. It was many years ago, during a trip to Bhutan, a small and beautiful country nestled in the Himalayas. I had always been fascinated by the unique cuisine of different cultures, and Bhutanese food was no exception.

During my time in Bhutan, I had the opportunity to stay with a local family in a remote village. They welcomed me with open arms and shared their way of life with me. One day, as I was helping the grandmother of the household prepare a meal, she showed me how to make Phaksha Pa, a traditional dish that is a staple in Bhutanese cuisine.

The ingredients were simple yet flavorful - strips of pork belly marinated in a mixture of chili, garlic, ginger, onions, and tomatoes, then stir-fried until tender and fragrant. The grandmother explained to me that Phaksha Pa is a dish that is often enjoyed during special occasions and celebrations, as it is believed to bring good luck and prosperity.

As I watched her cook, I was struck by the love and care she put into every step of the process. She told me stories of how she had learned to make Phaksha Pa from her own grandmother, who had passed down the recipe through generations. It was a cherished family tradition, a way of honoring their heritage and connecting with their roots.

I was eager to learn more about this dish and its significance, so I asked the grandmother if she would teach me how to make it. She smiled warmly and agreed, guiding me through each step with patience and kindness. I listened intently as she shared her wisdom and knowledge, blending the flavors and aromas together with skill and expertise.

After hours of preparation and cooking, the Phaksha Pa was finally ready. The rich aroma filled the air, and my mouth watered in anticipation. I took my first bite, savoring the complex flavors and spices that danced on my taste buds. It was a moment of pure bliss, a taste of Bhutanese culture and tradition that I would never forget.

As I sat down to enjoy the meal with the family, I felt a deep sense of gratitude and connection. Through the simple act of cooking and sharing a meal, I had forged a bond with these wonderful people, learning not just a recipe but a piece of their history and heritage.

Since that day, Phaksha Pa has become a cherished dish in my own home, a reminder of my time in Bhutan and the incredible experiences I had there. Every time I make it, I think of the grandmother who taught me how to cook with love and intention, passing down a piece of her culture for me to share with others.

In a world that is constantly changing and evolving, it is moments like these that remind me of the power of food to bring people together, to bridge gaps and build bridges between cultures and generations. And for that, I am forever grateful.