Phagshapa
The signature Bhutia pork preparation of Sikkim — strips of pork fat and lean meat slow-cooked with dried red chilli, white radish (mooli), and a minimum of spices in a sealed vessel until the fat renders and the radish absorbs the pork oils completely. No onion, no garlic, no ginger — only pork, radish, dried red chilli, and salt. The austerity of the ingredients is the point; the rendered pork fat becomes the cooking medium for the radish, and the dried chilli provides the only aromatic complexity. A traditional Bhutia dish eaten at the Losar (Tibetan New Year) festival and through the winter months when pork is butchered and preserved across highland Sikkim.
Cuisines
Best for
Build a full meal around Phagshapa
Get a matched combo of sides and accents
Recipe
Ingredients
|
250 grams | Pork belly |
|
1 cup | Radish , sliced |
|
1 cup | Red Chili , dried |
|
1 tablespoon | Ginger , minced |
|
1 tablespoon | Garlic , minced |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Salt , to taste |
|
1 teaspoon | Mustard oil |
|
4 cups | Water |
Instructions
- 1 Cut the pork belly into thin strips.
- 2 In a pot, boil the pork strips with 4 cups of water, turmeric powder, and salt for about 20 minutes.
- 3 Remove the pork and set aside. Reserve the stock.
- 4 In a pan, heat mustard oil and sauté the ginger and garlic until fragrant.
- 5 Add the dried red chilies and sauté for another minute.
- 6 Add the sliced radish to the pan and stir-fry for 5 minutes.
- 7 Return the boiled pork to the pan and mix well.
- 8 Pour in the reserved pork stock and let it simmer for 15 minutes until the radish is tender.
- 9 Adjust salt to taste and serve hot.
Tips
For a smokier flavor, lightly roast the dried red chilies before adding them to the dish.