Chef-tested recipe
Phaksha paa is a traditional Bhutanese pork preparation with pronounced chilli heat, often including radish and fresh or dried chillies. It may be made with fresh or preserved pork depending on the region. This accessible version uses fresh
Recipe at a glance
- Servings
- 4 servings
- Cuisine
- Bhutanese
- Cooking Method
- Slow simmering and reduction
- Best Served With
- Bhutanese red rice, steamed rice or cooked greens
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
Ingredients
- 850 g fresh pork belly or shoulder, cut into 3–4 cm pieces
- 420 g daikon radish, peeled and sliced 8 mm thick
- 120 g onion, thinly sliced
- 28 g ginger, chopped
- 20 g garlic, chopped
- 25 g dried whole red chillies, deseeded for less heat paid link
- 350 ml water, plus a little if needed
- 25 ml neutral oil paid link
- 7 g salt, adjusted to pork paid link
- 2 g black pepper
- 15 g spring onions, optional garnish
Method
Brown the pork. Heat oil in a heavy saucepan. Add fresh pork pieces in batches and cook over medium heat for 7–9 minutes to render some fat and lightly brown.
Build the aromatics. Add onion, ginger and garlic. Cook for 4 minutes. Add dried chillies, stirring for 30 seconds without scorching.
Simmer gently. Add water, cover partially and simmer 30–40 minutes until pork begins to soften.
Add radish. Stir in daikon and continue cooking 15–20 minutes until tender and pork is fully cooked, at least 75°C in the centre.
Reduce and season. Simmer uncovered briefly if the gravy needs concentrating. Season to taste and add optional spring onions.
Serve. Portion pork and radish with a little of the hot sauce and steamed rice.
Beginner Technique Notes
- The balance of pork fat, chilli and radish is characteristic; avoid turning the dish into a tomato curry.
- Fresh pork is used here rather than dried or smoked pork, so salt and simmering time differ from preserved-meat versions.
- Handle dried chillies and hot oil carefully.
Substitutions
- Pork shoulder can replace belly for a leaner dish.
- Use large mild dried chillies for less heat, but retain some red chilli character.
- Turnip can substitute for daikon, though the taste is stronger.
Storage and Food Safety
Cool promptly, refrigerate in shallow containers at 4°C or below and use within 2 days. Reheat meat to at least 75°C before serving.
Serving Ideas
- Bhutanese red rice, steamed rice or cooked greens
Allergen Notes
No major allergens intentionally added; check processed seasonings and cooking oil labels.
