Dish

Phaksha paa

Pork with Red Chilies

Phaksha paa is made by cooking pork meat with chili peppers, garlic, ginger, and other spices. The dish is often served with rice and vegetables, and is a favorite among those who enjoy bold and spicy flavors.

Asian cuisine› South Asian cuisine› Bhutanese cuisine

Meat Dish› Pork Dish

Origins and history

Phaksha paa has its roots in Bhutanese cuisine, where it has been a popular dish for many years. It is often served at family gatherings and special occasions, and is a favorite among those who enjoy bold and spicy flavors.

Dietary considerations

Phaksha paa is not suitable for vegetarians or those who do not eat pork. It is also a high-fat dish, so it may not be suitable for those on a low-fat diet.

Variations

There are many variations of Phaksha paa, but the basic recipe remains the same. Some people like to add different spices or herbs to the mixture, while others prefer to use different cuts of pork. Some variations include serving the dish with different types of rice or vegetables.

Presentation and garnishing

Phaksha paa is typically served on a platter with the pork arranged neatly alongside the rice and vegetables. Some people like to garnish the dish with fresh herbs or sliced vegetables.

Tips & Tricks

To ensure that the pork is tender and flavorful, it is important to marinate it in the spices for several hours before cooking. It is also important to cook the pork slowly, to ensure that it is cooked through and tender.

Side-dishes

Phaksha paa is typically served with rice and vegetables, such as spinach or bok choy. Some people also like to serve it with a spicy sauce or chutney.

Drink pairings

Phaksha paa is traditionally served with beer or ara, a traditional Bhutanese spirit. However, it can also be paired with a light red wine or a crisp white wine.