Bhutan Phaksha Pa

Ingredients:

1 medium onion (about 4 ounces, 110 g), peeled and quartered

Fresh ginger, peeled and cut into a 1 -inch (2.5 cm) cube

1 medium daikon or white radish (bout 31/2 ounces, 100 g), peeled, halved lengthwise, and cut crosswise to fit the feed tube

1 stick unsalted butter (4 ounces, 40 g)

1 pound boneless pork shoulder (450 g), cut into 6 by 1/2 inch (15 by 1.25cm) strips

1/2 cup water (120ml)

2 tablespoons chili powder

2 teaspoons salt

3 large heads bok choy [about 3 pounds total, 1.3kg, stems removed and leaves cut into 1/2-inch (1.25 cm) strips

6 ounces dried pork (170 g), cut into 3 by 1/2 inch (7.5 by 1.25 cm) strips

1 large fresh green chili pepper (about 1/2 ounce, 15 g), seeded and cut into julienne strips

Cooking Instructions:

Chop the onion coarsely with the metal blade of a food processor, about 4 pulses. Set aside. Drop the ginger through the feed tube with the motor running and chop finely, about 10 seconds. Set aside. Slice the daikon with the thick [6mm] slicing disc. Melt the butter in a large saucepan. Add the pork shoulder, onion, daikon, water, chili powder, and salt and simmer over low heat until the pork is just tender, about 1 hour and 25 minutes. Meanwhile, cook the bok choy in a saucepan of boiling water until tender, about 5 minutes. Drain. Add the ginger, bok choy, dried pork, and chili pepper to the stew and simmer over low heat until heated through, 5 to 10 minutes.

#bhutan #pork #daikon #bokchoy