Phaksha Paa

What it really is

A Bhutanese pork stew cooked with dried chillies and commonly radish or other seasonal vegetables.

Phaksha paa is a Bhutanese pork stew, commonly cooked with dried chillies and vegetables such as radish. Some recipes add greens or other seasonal vegetables; heat and richness vary.

Phaksha paa is a Bhutanese pork stew in which dried chillies and vegetables such as radish cook with the meat. The pork simmers until tender and takes on the chilli's smoky heat; radish or other seasonal vegetables add a softer, slightly sweet counterpoint. Some preparations include leafy greens, so the ingredient list is not universal. The name identifies a family of pork preparations rather than one fixed vegetable combination.

How it's served

• Served hot with rice.
• The pork is simmered with chilli and vegetables until tender.

Serve hot with rice. The pork and vegetables should be spooned with some of the cooking liquid, and the dried chilli level should be clear to diners. Greens or additional vegetables can be listed as a seasonal variation. A menu should describe the portion's heat, as dried chillies may remain in the pot even when the broth itself is not bright red.

How to write it on the menu

• State the chilli heat and vegetables used in the kitchen’s version.
• Mention any additional greens or sauce separately.

Name pork and the actual vegetables, and indicate the chilli level. List any stock or added sauce. Do not imply that radish is mandatory in every regional version; this entity describes a radish-containing preparation.