Phagshapa (pork with radish and dried chillies)

Ingredients

• 500 g pork belly with fat, cut into strips
• 2 radishes, cut into thick strips
• 4–6 dried red chillies
• 1-inch ginger, sliced
• 4 garlic cloves
• 1 onion, sliced
• 2 spring onions
• Salt to taste

Method

1. Put the pork in a heavy pan with salt and a little water and cook covered until the fat starts to melt.
2. Uncover and cook until the pork is lightly browned in its own fat.
3. Add ginger, garlic, onion and dried chillies and fry for 2–3 minutes.
4. Add the radish and ½ cup water. Cover and cook until the radish is soft and has soaked up the juices.
5. Add the spring onions and cook for a minute more.
6. Serve hot with rice.