Kewa Phagsha is what this dish is called. This main pork and potatoes dish cooks up in water and is deliciously seasoned with hints of garlic, ginger and of course chilies. It's spicy and pairs nicely with Bhutanese red rice.
A quick and easy main dish. Of course adjust the type of chili you use based on your heat tolerance.
This dish calls for Sichuan pepper and you can pick some up here if you can't find it in your local grocery store. It has a wonderful floral flavor, I highly recommend you try,
In Bhutan they like it super hot, perhaps to keep warm in the Himalayas.
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Kewa Phagsha (spicy pork with potatoes)
Ingredients
- 3/4 lb. Pork chopped into lumps
- 2 potatoes peeled and cut longitudinally into 8 pieces each
- 3 green chilies cut in half. I used serranos, pretty spicy adjust as needed
- 1/2 onion diced
- 1/2 teaspoon chili powder
- 3 cloves garlic crushed
- 1 piece Ginger minced
- 1/2 tablespoon canola oil
- 1 Tbsp coriander minced
- 1/4 tsp Szechuan pepper to taste
Instructions
- In a sauce pan put in the pork and cover with 1 3/4 cups of water and a pinch of salt.
- Cook pork through about 20 minutes
- Add in the chilies, potato, onion and canola oil.
- Cook until the potato is just shy of fork tender.
- Add in remaining ingredients and cook for three more minutes
- Add in some Szechuan pepper and coriander to taste
