Phokso - Bhutanese Spiced Pork Stew

Ingredients

• 500g (1.1 lb) pork shoulder, cut into bite-sized pieces 500g (1.1 lb) pork shoulder, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1-inch ginger, grated 1-inch ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 cinnamon stick 1 cinnamon stick
• 2 bay leaves 2 bay leaves
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

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

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until translucent.
2. 2.
   Add the minced garlic and grated ginger to the pot and sauté for another minute.
3. 3.
   Add the diced tomatoes and cook until they start to soften.
4. 4.
   Stir in the ground cumin, ground coriander, turmeric powder, chili powder, cinnamon stick, and bay leaves. Cook for a minute to toast the spices.
5. 5.
   Add the pork pieces to the pot and brown them on all sides.
6. 6.
   Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 1.5 to 2 hours, or until the pork is tender.
7. 7.
   Season with salt to taste.
8. 8.
   Serve the Phokso hot, garnished with fresh cilantro. Enjoy with steamed rice or Bhutanese red rice.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for the best flavor and tenderness.
• Bhutanese red rice — If you can find Bhutanese red rice, it adds an authentic touch to the dish. Otherwise, regular steamed rice works well too.

Tips & Tricks

• For an extra kick of heat, add a chopped chili pepper to the stew.
• Let the stew simmer on low heat for a longer time to allow the flavors to develop even further.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the pot during the last few minutes of cooking.

Serving advice

Serve the Phokso hot in individual bowls, garnished with fresh cilantro. Accompany it with steamed rice or Bhutanese red rice to soak up the flavorful broth.

Presentation advice

To enhance the presentation, sprinkle some additional ground cumin and chili powder on top of the stew before serving. Serve it alongside a bowl of steamed rice and garnish with a sprig of fresh cilantro.