Phagshapa (pork with radish and dried chillies)
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Strips of pork fat cooked with radish, dried chillies and ginger, without much oil or spice, a classic Bhutia dish.
Region: SikkimOccasion: Family meals and festivals such as LosarTime: 1 hourServes: 4Non-vegetarian
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
- Put the pork in a heavy pan with salt and a little water and cook covered until the fat starts to melt.
- Uncover and cook until the pork is lightly browned in its own fat.
- Add ginger, garlic, onion and dried chillies and fry for 2–3 minutes.
- Add the radish and ½ cup water. Cover and cook until the radish is soft and has soaked up the juices.
- Add the spring onions and cook for a minute more.
- Serve hot with rice.
History
Phagshapa is a Bhutia and Tibetan-style dish of pork cooked with radish and dried chillies.
Significance
It is one of the best-known Bhutia dishes of Sikkim and is served during Losar and at family feasts.