Phaksha Paa

Name: Phaksha Paa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Bhutan
Ingredients: 1.5 lbs pork belly, sliced; 6-8 dried red chilies, whole or sliced; 2 cups radish, sliced; 1 onion, sliced; 2 cloves garlic, minced; 1-inch piece ginger, sliced; 2 tbsp oil; Salt, to taste

4 servings15 min prep30 min cookEasy Bhutan

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The Story Behind It

The Tale of Phaksha Paa

Story updated September 17, 2026

Phaksha paa, pork stewed with dried red chilies and radish, reflects Bhutan's Himalayan farming traditions, where dried and preserved ingredients were historically essential for getting through cold mountain winters. It remains a staple of everyday Bhutanese home cooking.

Ingredients

Scale:· 4 servings

1.5 lbs pork belly, sliced
6-8 dried red chilies, whole or sliced
2 cups radish, sliced
1 onion, sliced
2 cloves garlic, minced
1-inch piece ginger, sliced
2 tbsp oil
Salt, to taste

Instructions

1Heat oil in a pot and sear the pork belly slices until lightly browned.
2Add onion, garlic, and ginger, and sauté until fragrant.
3Add the sliced radish and dried red chilies, and stir to combine.
4Add enough water to just cover, then cover the pot and simmer until the pork and radish are tender, about 25 minutes.
5Season with salt and let the liquid reduce to a thick, spicy sauce.
6Serve hot with red rice.

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