Phaksha Paa is a traditional Bhutanese dish that combines slices of pork with bold, spicy flavors. It’s one of Bhutan's most cherished comfort foods, typically enjoyed with red rice. The dish is known for its simplicity, yet the depth of flavor it brings is unparalleled, thanks to ingredients like dried red chilies, Sichuan peppercorns, and ginger. This pork stir-fry represents the rustic, hearty cuisine of Bhutan, which has long been shaped by the country's high-altitude, cold climate, and reliance on meat, chili, and spices to bring warmth and flavor to meals.
Bhutanese cuisine has been influenced by its neighbors—Tibet, India, and China—yet it has maintained a unique identity. Phaksha Paa, like many Bhutanese dishes, emphasizes the use of chilies and local spices, making it a perfect reflection of the country's culinary culture. Pork is a staple in Bhutanese households, and this dish can often be found served during festive occasions, bringing family and friends together around the dining table.
Ingredients:
- 500g pork belly, thinly sliced
- 2 cups dried red chilies, soaked and deseeded
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1-inch ginger, grated
- 1 teaspoon turmeric powder
- 1 tablespoon red chili powder (adjust to taste)
- 1 teaspoon Sichuan peppercorns, crushed
- 2 tomatoes, chopped
- 2 tablespoons cooking oil
- Salt to taste
- 1 cup water
- Fresh coriander leaves for garnish
Instructions:
Prepare the Dried Red Chilies:
1-Soak the dried red chilies in warm water for about 15-20 minutes.
2-Deseed the chilies to reduce the heat, or leave some seeds for extra spiciness.
Make a Chili Paste:
1-In a blender, combine the soaked and deseeded red chilies with a bit of water.
2-Blend until you get a smooth paste. Set aside.
Marinate the Pork:
1-In a bowl, mix the sliced pork with grated ginger, minced garlic, turmeric powder, and red chili powder.
2-Let it marinate for at least 30 minutes to allow the flavors to infuse.
Cooking Process:
1-Heat oil in a pan over medium heat.
2-Add the chopped onions and sauté until golden brown.
Add Chili Paste:Stir in the chili paste and cook for a few minutes until the oil starts to separate from the mixture.
Add Marinated Pork:Add the marinated pork to the pan and cook until the pork is browned on all sides.
Incorporate Tomatoes:Toss in the chopped tomatoes and cook until they soften, releasing their juices.
Spices and Water:
1-Sprinkle crushed Sichuan peppercorns and salt into the mixture. Adjust the spice level to your liking.
2-Pour in the water and bring the mixture to a boil. Reduce heat, cover, and simmer until the pork is tender.
Final Touch:Once the pork is cooked, uncover and let the sauce thicken to your desired consistency.
Garnish and Serve:Garnish with fresh coriander leaves and serve hot with Bhutanese red rice or steamed white rice.
Enjoy the bold and spicy flavors of Bhutanese Phaksha Paa, a dish that encapsulates the vibrant culinary spirit of Bhutan!
Nutritional Values:
1. Pork Belly (500g)
- Calories: 1600 kcal
- Carbohydrates: 0g
- Protein: 50g
- Fat: 150g
- Sodium: 90mg
- Cholesterol: 240mg
- Vitamins: B1 (Thiamine), B6, B12
- Minerals: Iron, Zinc, Phosphorus
- Nutritional Benefit: Pork belly is rich in protein, which is essential for muscle repair and growth. It also contains healthy fats that provide energy and promote satiety. Pork is a good source of vitamins and minerals, supporting immune function and red blood cell production.
2. Dried Red Chilies (2 cups, soaked and deseeded)
- Calories: 40 kcal
- Carbohydrates: 8g
- Protein: 1g
- Fat: 1g
- Sodium: 5mg
- Cholesterol: 0mg
- Vitamins: A, C
- Minerals: Potassium, Magnesium
- Nutritional Benefit: Red chilies are rich in capsaicin, which boosts metabolism and has anti-inflammatory properties. They are also high in antioxidants, supporting immune health and reducing oxidative stress.
3. Onion (1 large, finely chopped)
- Calories: 60 kcal
- Carbohydrates: 14g
- Protein: 2g
- Fat: 0g
- Sodium: 6mg
- Cholesterol: 0mg
- Vitamins: C, B6
- Minerals: Potassium, Manganese
- Nutritional Benefit: Onions are a good source of antioxidants and vitamin C, which supports immune health. They contain prebiotics that promote gut health and may help lower blood sugar levels.
4. Garlic (4 cloves, minced)
- Calories: 16 kcal
- Carbohydrates: 4g
- Protein: 1g
- Fat: 0g
- Sodium: 1mg
- Cholesterol: 0mg
- Vitamins: C, B6
- Minerals: Manganese, Selenium
- Nutritional Benefit: Garlic has potent anti-inflammatory and immune-boosting properties. It may help lower blood pressure and cholesterol levels, supporting heart health.
5. Ginger (1 inch, grated)
- Calories: 6 kcal
- Carbohydrates: 1g
- Protein: 0g
- Fat: 0g
- Sodium: 1mg
- Cholesterol: 0mg
- Vitamins: C
- Minerals: Potassium, Magnesium
- Nutritional Benefit: Ginger has strong anti-inflammatory and antioxidant effects. It is commonly used to alleviate nausea and improve digestion, and may help reduce muscle pain and soreness.
6. Turmeric Powder (1 teaspoon)
- Calories: 8 kcal
- Carbohydrates: 2g
- Protein: 0g
- Fat: 0g
- Sodium: 1mg
- Cholesterol: 0mg
- Vitamins: C, E
- Minerals: Iron, Manganese
- Nutritional Benefit: Turmeric is known for its anti-inflammatory and antioxidant properties, thanks to curcumin. It may aid in brain function and help lower the risk of heart disease.
7. Red Chili Powder (1 tablespoon)
- Calories: 18 kcal
- Carbohydrates: 3g
- Protein: 1g
- Fat: 1g
- Sodium: 2mg
- Cholesterol: 0mg
- Vitamins: A, C
- Minerals: Potassium, Magnesium
- Nutritional Benefit: Like dried red chilies, red chili powder contains capsaicin, which can help with weight management and has anti-inflammatory properties.
8. Sichuan Peppercorns (1 teaspoon, crushed)
- Calories: 5 kcal
- Carbohydrates: 1g
- Protein: 0g
- Fat: 0g
- Sodium: 0mg
- Cholesterol: 0mg
- Vitamins: C
- Minerals: Manganese, Iron
- Nutritional Benefit: Sichuan peppercorns add a unique flavor and may offer antioxidant and anti-inflammatory benefits. They may also help improve circulation and digestion.
9. Tomatoes (2 medium, chopped)
- Calories: 50 kcal
- Carbohydrates: 12g
- Protein: 2g
- Fat: 0g
- Sodium: 10mg
- Cholesterol: 0mg
- Vitamins: C, A, K
- Minerals: Potassium, Folate
- Nutritional Benefit: Tomatoes are rich in lycopene, a powerful antioxidant that supports heart health and may reduce the risk of certain cancers. They are also high in vitamins, promoting skin and eye health.
10. Cooking Oil (2 tablespoons)
- Calories: 240 kcal
- Carbohydrates: 0g
- Protein: 0g
- Fat: 28g
- Sodium: 0mg
- Cholesterol: 0mg
- Vitamins: E
- Minerals: None
- Nutritional Benefit: Cooking oil provides essential fats that support the absorption of fat-soluble vitamins and contribute to overall energy. It also adds flavor to dishes and helps with satiety.
11. Salt (to taste)
- Sodium: Varies
- Carbohydrates: 0g
- Protein: 0g
- Fat: 0g
- Cholesterol: 0mg
- Vitamins: None
- Minerals: Sodium
- Nutritional Benefit: Salt is essential for electrolyte balance and proper nerve and muscle function. However, it is important to use salt in moderation to avoid high blood pressure.
12. Water (1 cup)
- Calories: 0 kcal
- Carbohydrates: 0g
- Protein: 0g
- Fat: 0g
- Sodium: 0mg
- Cholesterol: 0mg
- Vitamins: None
- Minerals: None
- Nutritional Benefit: Water is crucial for overall hydration, digestion, and the functioning of vital organs.
13. Fresh Coriander Leaves (for garnish)
- Calories: Negligible
- Carbohydrates: Negligible
- Protein: Negligible
- Fat: Negligible
- Sodium: 1mg
- Cholesterol: 0mg
- Vitamins: C, K
- Minerals: Potassium, Iron
- Nutritional Benefit: Coriander is rich in antioxidants and may have anti-inflammatory properties. It adds freshness and flavor to dishes and supports digestive health.
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