Phaksha paa recipe

Fatty pork belly rendered in its own fat, then stewed with whole dried red chilies and daikon until the radish turns translucent and takes on the heat.

1 hour and 5 minuteseasy8 ingredients

Ingredients

• 700 g pork belly
• 15 dried red chilies
• 400 g daikon radish
• 1 onion
• 6 clove garlic
• 20 g ginger
• 150 g spinach
• 1 tsp turmeric

How to make Phaksha paa

1. Cut 700 g pork belly, skin and fat on, into thick strips. Do not trim the fat, it is what carries the dish.
2. Put the pork in a dry pot with 250 ml water, cover and boil 15 minutes until the water goes and the fat renders out.
3. Uncover and let the strips fry in their own fat 5 to 10 minutes, until the edges brown.
4. Add 1 sliced onion, 6 crushed garlic cloves, 20 g julienned ginger and 1 tsp turmeric. Stir 3 minutes.
5. Add 15 whole dried red chilies, broken but with the seeds kept, and 400 g daikon cut into thick half moons.
6. Pour 300 ml water, cover and simmer 25 minutes until the radish is translucent and has taken on the chili.
7. Fold in 150 g spinach or turnip greens and cook 3 more minutes.
8. Salt at the end and serve with red rice. It should be aggressively hot: here the chilies are a vegetable, not a seasoning.

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