Phagshapa
A rich Bhutia dish of pork fat and lean strips braised with dried whole red chillies and radish until tender and glossy.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 350 kcal
Equipment
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 350 kcal
- fat
- 26 g
- carbs
- 8 g
- fibre
- 3 g
- protein
- 20 g
- calories
- 350 kcal
Instructions
- 1
Put the pork strips into a dry heavy pot. Cook on medium heat until the fat melts out and the edges turn golden.
- 2
Add the onion, garlic and ginger. Stir until they soften in the melted fat.
- 3
Add the soaked dried red chillies and Sichuan pepper. Stir well to coat the pork.
- 4
Pour in the water and bring it to a gentle simmer.
- 5
Cover with a lid and cook on low heat for 20 minutes until the pork softens.
- 6
Add the radish batons (thick matchsticks) and stir to combine.
- 7
Keep simmering uncovered for 15 minutes until the radish turns clear and the sauce thickens.
- 8
Season with salt and simmer for a final 5 minutes. Serve hot.
Chef's tips
Use pork with a good balance of fat and lean meat. The melted fat gives this dish its rich flavour.
Ingredient substitutions
- pork belly → pork shoulder for a leaner version
Storage
Refrigerate for up to 2 days; flavour deepens the next day.
Reheating
Reheat gently in a covered pan over low heat.
Common mistakes to avoid
- •Adding the radish too early, which makes it mushy instead of pleasantly tender.
Serving suggestions
Cooked Phagshapa?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Sikkim
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
