Bangladeshi-style Phaksha Paa

Ingredients

In this Bangladeshi adaptation of Phaksha Paa, we substitute the traditional Bhutanese ingredients with those commonly found in Bangladeshi cuisine. The original dish uses pork belly, but we can use boneless pork shoulder or tenderloin as a substitute. Additionally, we incorporate Bangladeshi spices such as cumin, coriander, turmeric, and chili powder to infuse the dish with the flavors of the region. The leafy greens used in this adaptation can include spinach, mustard greens, or amaranth leaves, which are commonly found in Bangladeshi cooking. We alse have the original recipe for Phaksha paa, so you can check it out.

• 500g (1.1 lb) boneless pork shoulder, cut into bite-sized pieces 500g (1.1 lb) boneless pork shoulder, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, sliced 2 green chilies, sliced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (adjust to taste) 1/2 teaspoon chili powder (adjust to taste)
• Salt to taste Salt to taste
• 200g (7 oz) leafy greens (spinach, mustard greens, or amaranth leaves), washed and chopped 200g (7 oz) leafy greens (spinach, mustard greens, or amaranth leaves), washed and chopped
• 1 cup water 1 cup water
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown.
2. 2.
   Add the minced garlic, grated ginger, and sliced green chilies to the pan. Cook for a minute until fragrant.
3. 3.
   Add the pork pieces to the pan and cook until they are browned on all sides.
4. 4.
   In a small bowl, mix together the cumin powder, coriander powder, turmeric powder, chili powder, and salt. Sprinkle this spice mixture over the pork and stir well to coat the meat evenly.
5. 5.
   Add the chopped leafy greens to the pan and cook until they wilt down.
6. 6.
   Pour in the water and bring the mixture to a simmer. Cover the pan and let it cook for about 30 minutes, or until the pork is tender and the flavors have melded together.
7. 7.
   Garnish with fresh coriander leaves and serve hot with steamed rice.

Treat your ingredients with care...

• Pork — Choose boneless pork shoulder or tenderloin for tender and juicy meat.
• Leafy greens — Ensure the greens are fresh and thoroughly washed before chopping.

Tips & Tricks

• For a spicier version, increase the amount of chili powder or add a pinch of cayenne pepper.
• Adjust the cooking time based on the tenderness of the pork.
• Serve with a side of pickles or chutney for added flavor.

Serving advice

Serve the Bangladeshi-style Phaksha Paa hot with steamed rice for a complete and satisfying meal.

Presentation advice

Garnish the dish with a sprinkle of fresh coriander leaves to add a pop of color and freshness.